This is a variant to the classic recipe “spaghetti con le cime di rapa” that I developed recently and love. Hopefully, you will like it too. Is very simple to make.  Here’s a very detailed recipe so you get it right the first time.

Ingredients for 5 people

  • 1 box of linguine (use brands Seggiano, Rummo, or any top quality Italian pasta for best results).
  • About 30 – 40 filets of anchovies (so, 15-20 whole anchovies depending on how big they are), cut in about ½-inch pieces.
  • 3-4 spicy Calabrian peppers minced (or 1-2 Thai or Hawaiian hot peppers (the difference is that the Calabrian peppers are hot and also have an aroma).
  • Two cloves of fresh garlic, peeled and smashed.
  • ½ lb. of sea-fish filet (swordfish, grouper, corvina), whatever looks fresh, it should be about ½ – 2/3 inches thick (1.5 -2.0 cm). Chop into 1 x 2 inches.
  • 1 bunch (1/2 pound) of broccolini cut into small pieces: divide them so that the distal part of the stem of the broccolini -i.e., the base of the stem, the hardest and largest part, is separate from the upper part of the stems and florets. Put the chopped florets and the soft stems in one bowl and the distal chopped hard stems, in another.
  • Fresh Italian parsley, about 1/3 cup, minced.
  • 5 oz. freshly grated Italian Pecorino cheese (either pecorino romano, or pecorino calabrese or sardo stagionato -i.e., hard pecorino not fresh soft pecorino).
  • Extra-virgin Italian olive oil.

Preparation

  1. Put a large pot with water for the pasta on the stove on high heat, and immediately add the chopped distal hard stems of the broccolini.
  2. Next, pour olive oil to cover the bottom of a 10–12-inch diameter pan, preferably a cast iron skillet, or similarly heavy skillet. Add the filets of anchovies, the two cloves of garlic, and the hot peppers. Do not turn on the heat until the water in the pasta is boiling.
  3. When the water in the pot for the pasta comes to a boil,
    1. Turn the heat for the skillet containing the anchovies, peppers, garlic and oil, to high. Using a wooden spoon, move around the filets of anchovies till they start to melt (about 3 minutes).
    2. Remove the garlic from the skillet with a fork.
  4. Now you can put the linguine into the pot of boiling water. Add salt to taste and allow it to boil vigorously.
  5. Now that the pasta is starting to cook, you add the chopped pieces of fish to the skillet. Use a wooden spoon to gently mix the fish with the anchovies, olive oil, and pepper.  Cook for about 3 minutes as the fish takes on color from the heat (but is not yet fully cooked).
  6. Add the chopped broccolini florets and soft stems them, stirring around with the rest of the ingredients as the pasta continues to boil. After about 3 minutes, add a ladle of the water from the pan of boiling pasta to the skillet with the fish and broccolini. You can continue to add “pasta water” to the skillet as needed, in order to create a liquid consistency in the skillet. It’s not a broth, but more of a smooth sauce.
  7. About two minutes before the linguine are fully cooked, take one cup of boiling water from the pot and set it aside. Quickly drain the linguine and broccolini stems in a colander, and then add the drained linguine/broccolini stems to the skillet containing the fish, anchovies, and broccolini florets.  The heat should still be on high.
  8. Moving fast, mix the linguine together with the other ingredients in the skillet. Mix the linguine and sauce constantly until the sauce reduces a little bit and is smooth – about 2 minutes. If the sauce looks a little too thick, add some of the reserved pasta water to the skillet.
  9. Remove the skillet from the heat, add the minced parsley and grated Pecorino to the skillet. Mix well for another minute or so, and then enjoy this delicious pasta!

About salt: Add at the end after you taste the pasta. There is always a risk of over-salting when using anchovies, pecorino and water from the pasta that already contains salt.

Italiano: Linguine con cime di rapa

Ingredienti

  • 450 – 500 g. linguine
  • 2 spicchi d’aglio schiacciati
  • 30 – 40 filets alici, cioè 30-40 alici intere, tagliati a pezzetti di 1-2 cm.
  • 3-4 peperoncini calabresi -o meno se non vi piace il piccante.
  • 230 g. circa di filetto di pesce da taglio – corvina, pesce spada, cernia, ecc. -quello che preferite basta che è fresco.
  • 1 mazzo (circa 225 g.) di cime di rape tagliate a pezzetti, mettete la parte del gambo più dura direttamente nell’acqua di cottura il resto gambo morbido e cime mischiati insieme andranno in padella.
  • Un pugno di prezzemolo
  • 130 g. grattato (Pecorino Romano, o Pecorino Calabrese o Sardo stagionato -quello che preferite, a me piace di più quello calabrese

Preparazione

  1. Mettete l’acqua sul fuoco -insieme ai gambi tagliati a pezzetti.
  2. In una padella preferibilmente di ferro coprite il forno con olio d’oliva e poi mettete a freddo, le alici, l’aglio, il peperoncino. Quando l’acqua inizia a bollire, allora accendete il fuoco sotto la padella al massimo.
  3. Con un cucchiaio di legno mischiate un po’ le alici col resto finche` non si cominciano a sciogliere – circa 3 minuti. Togliete l’aglio.
  4. Calate la pasta.
  5. Aggiungete il pesce in padella e rigirate per circa 3 minuti -quando prende colore.
  6. Aggiungete le cime di rapa e i gambi “morbidi” a pezzetti. Continuate a rigirare e dopo 3 minuti aggiungete un mestolo di acqua della pasta, fuoco sempre alto.  Come si va asciugando aggiungete altra acqua.
  7. Quando la pasta è molto al dente, cioè circa 2 minuti prima di toglierla, prendete una tazza di acqua dalla pentola, e mettetela da parte, subito dopo scolate la pasta e mettetela in insieme ai gambi che avete cucinato con la pasta, nella padella in cui state cucinando pesce e cime di rape. Rigirate per circa 3 minuti aggiungendo acqua se necessario.  Deve essere una salsa, ne troppo liquida ne asciutta.
  8. Togliete la pentola dal fuoco, spostatela su un fornello freddo, aggiungete pecorino grattugiato e prezzemolo e rigirate bene, senza fermarvi per 2 minuti.
  9. Aggiustate di sale.
  10. Buon appetito.