Spaghetti with sea bass and artichokes
A delicious recipe for dinner with friends on a mid-summer evening, spaghetti with sea bass and artichokes enclose the essence of Liguria in a dish full of flavor and tradition.
Ingredients:
One sea bass without skin and thorns
2 artichokes
Pine nuts
Pitted taggiasca olives
Shallot
Laurel
Marjoram
Salt and pepper
Parsley
Sea bass soap
Preparation:
Clean the artichokes and put them in sparkling water, chop the shallard and sprinkle with oil, laurel, pine nuts and olives.
Stir-fry the artichokes and add the fish soap. Let the artichokes cook, adding a pinch of salt.
Cut the sea bass into listels and stir-fry it in a saucepan for a few minutes.
After cooking the pasta, combine fish and artichokes. Add a raw combination of chopped parsley and marjoram and oil.
