Linguine with Yellowtail Flounder, Cherry Tomatoes, and Fresh Chili || Canadian Seafood Treasures

Ingredients

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320

linguine pasta

yellowtail flounder fillets

cherry tomatoes

garlic cloves

glass

whie wine

red chili

parsley

extra virgin olive oil and sal

Bring a large pot filled with water to a boil.
Heat 4 tablespoons of olive oil in a large frying pan and sauté the garlic and chili pepper slices for a few minutes.
Add the fish and let them brown on both sides. Pour white wine or vinegar in and let it evaporate. Then lower the heat, cover with a lid, and cook for about 4 minutes. Remove the garlic and the remains of the fish. Put the fillets, cut into small pieces, and the tomatoes into the pan. Cook over high heat for 3 minutes. Add the washed and chopped parsley, adjust for salt, and set aside.
When the water is boiling, add salt. While the water is still boiling, add the pasta. Stir and let cook following the instructions on the pasta package.
Drain and quickly sauté linguine in the pan with the fish sauce. Season with a drizzle of oil and a handful of chopped parsley.