Linguine with Fish, Olives, and Tomato
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick

This is a robust preparation that is full of flavor, but you need to use good quality imported olives, not olives from a can.  The strange inspiration here is a Sicilian dish which is not a Sicilian dish.  What I mean is that culinary anthropologists have noted the phenomenon of collecting recipes that have ingredients that clearly are not part of the local culinary culture.  The reason for this is the desire on the part of the local cook to impress the questioner or collector, often someone from a richer Western country, with how sophisticated the local cooking really is.  In this recipe, the cognac is just too French to be part of a Sicilian dish.  But it does work nicely.

[photo: Clifford A. Wright]

Yield: Makes 3 to 4 servings
Preparation Time: 20 minutes

2 tablespoons extra-virgin olive oil

1/4 cup finely chopped fresh onion

1 large garlic clove, finely chopped

2 plum tomatoes, peeled, seeded, and chopped

1/4 cup pitted imported black olives, chopped

2 tablespoons finely chopped fresh basil

Salt and freshly ground black pepper to taste

10 ounces red snapper fillet

2 tablespoons cognac

1/2 pound linguine

1. In a skillet, heat the olive oil over high heat, then cook the onion and garlic until translucent, stirring so the garlic doesnÂ’t burn, about 3 minutes.  Add the tomatoes, olives, basil, and season with salt and pepper.  Cook until a bit denser and add the fish.  Cook for 1 minute then add the cognac and cook until it evaporates, about 2 more minutes.  Add a little water if it looks too dried out.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the skillet and mix well with the sauce.  Serve immediately without cheese.

Variation: 

Note: 

Posted: 12/18/2006