Ingredients
Preparation
Marinade
Add all the marinade ingredients to the Norwegian mackerel and marinate it for at least an hour.
Clam Stock
Mix all clam stock ingredients in a pot and boil together to create stock.
Pasta and assembly
- Boil the prepared linguini pasta in salted water (1L of water, 12g of salt) for 6 minutes, then mix it with olive oil.
- Fry the Norwegian mackerel on a pan until the skin is crispy, turn it over to cook the rest, then add white wine over high heat to blow off the alcohol.
- Cut 3 garlic cloves and 1 shallot into bite-size slices and cut cherry tomatoes in half. Wash the spinach and cut it into bite-size pieces.
- Heat olive oil and then sprinkle crushed pepperoncino and pepper on top of the ingredients in step 3, then stir fry it until the ingredients are cooked.
- Add boiled linguini and clam stock to the pan after step 4 and stir-fry together.
- Mix lemon oil to the pasta completed in step 5.
- Decorate by topping the pasta with Norwegian mackerel, grilled lemon wedges, dill, grated pecorino cheese, and croutons.