Name: Spaghetti al ragù di Pesce (Spaghetti with Fish)
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 garlic cloves, chopped; 200 g (7 oz) clams in shells; 3–4 moscardini or baby octopus (85 g/3 oz., cleaned & chopped.; 2 × 115 g (4 oz) boneless fish fillets, such as san pietro (john dory), cernia (or snapper), chopped; 125 ml (4 fl oz/½ cup) white wine; 400 g (14 oz) tin chopped tomatoes (or fresh very ripe equivalent, peeled & chopped); 280 g (10 oz) spaghetti or bigoli; 4 tablespoons olive oil; 120 g (4 oz) large prawns (about 6–7); 200 g (7 oz) mussels; 2 whole cloves; 5 cm (2 inch) piece cinnamon stick; 1 onion, finely chopped; 2 tablespoons chopped parsley

Preparation info

Serves
4

Difficulty
Medium

Appears in

Venezia

By Tessa Kiros

Published 2008

About

A ‘ragù’ like this might have been made by a fisherman’s wife to use up the fish that was not sold that day. The fish would have been put into a terracotta pot with many spices & left to simmer slowly on the side of the stove. You can use 2 fillets of the same fish, or choose different ones. You could swap the lovely cinammon & cloves here for some fresh thyme or other herb & a more everyday flavour. Use bigoli or a thicker spaghetti for this rather than a thinner one.