Maccheroni with White Ragù of Scampi and Gurnard

Maccheroni with white scampi and gurnard ragù are a refined and tasty dish that combines the freshness of the sea with the flavors of the land. Here’s how to prepare them:

Ingredients

• 320 g maccheroni
• 200 g fresh or frozen scampi
• 200 g gurnard fillet (or another type of white fish)
• 1 garlic clove
• 1 glass dry white wine
• Fresh parsley to taste
• 1 small onion
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by cleaning the scampi: remove the shell and head, cut along the back to remove the black vein and rinse gently. Cut the gurnard into small pieces, checking for any bones.
2. Finely chop the onion and garlic. In a large pan, sauté the mixture in extra virgin olive oil until golden.
3. Add the gurnard pieces to the pan and sear over high heat for a few minutes.
4. Deglaze with the white wine and let the alcohol evaporate. After a few minutes, add the scampi and cook for another 4-5 minutes. Season with salt and pepper.
5. Meanwhile, bring a pot of salted water to a boil and cook the maccheroni until al dente.
6. Drain the pasta, reserving a little cooking water, and transfer it to the pan with the scampi and gurnard ragù.
7. Toss the maccheroni in the ragù, adding a bit of cooking water if needed to achieve a creamy sauce.
8. Transfer the maccheroni to serving plates, sprinkle with fresh chopped parsley and serve immediately.

Trivia

White ragù is a variant of the better-known meat ragù, typical of Italian cuisine, and its peculiarity lies in the absence of tomato. By pairing seafood and fish in this recipe, the result is a dish that keeps the distinct flavors of the fish highlighted by the use of white wine and aromatic herbs.