A few years ago my Mom gave me this cookbook, What’s Cooking Connecticut Shoreline? and I have slowly been working my way through it (per my husband’s request). All of the recipes have been submitted by families and local restaurants up and down the Connecticut shoreline and they all turn out fantastic and EASY to make. One of our more recent favorites is Spaghetti Al Crudo with Crispy Tilapia. According to the cookbook, this recipe comes from Andrea Panno at The Guilford Bistro.
3 large tomatoes, choppoed
3 cloves of garlic, crushed and chopped
salt and pepper, to taste
parsley, to taste
2 tilapia filets
3 tablespoons of water from pasta (for sauce)
3 tablespoons olive oil, for fish
1 pound of spaghetti, cooked al dente
Saute tomatoes and garlic in olive oil for 1 minute. Add salt, pepper, and parsley to taste. In a separate pan, fry tilapia that has been seasoned with salt and pepper and a little lemon juice and has been lightly dredged in flour, until crispy. Set aside. Add precooked spaghetti in with tomato/garlic mixture, add pasta water and more olive oil if needed and saute for 1 minute. Add fresh arugula to tomato/garlic mixture, stir and plate. Top with crispy tilapia and fresh parmigiano-reggiano if desired.