Pennette with Red Mullet, Scampi and Lemon

Pennette with red mullet, scampi and lemon is a delicious seafood dish that combines refined and fresh flavors, perfect to enjoy in summer or for a special dinner. Here is the recipe:

Ingredients

• 320 g of pennette
• 4 small rock red mullet
• 8 fresh scampi
• 1 lemon (the zest)
• 1 garlic clove
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)

Preparation

1. Clean the red mullet by removing the scales, entrails and bones, then rinse them under running water and pat them dry well.
2. Blanch the scampi in boiling salted water for a couple of minutes, then peel them, removing the shell and the intestine.
3. Grate the lemon zest, being careful not to include the white part, which may be bitter.
4. In a pan, sauté a garlic clove in extra virgin olive oil, then add the red mullet cut into fillets and the scampi. Cook for a few minutes.
5. While the fish is cooking, bring a pot of salted water to a boil and cook the pennette until al dente.
6. Drain the pasta and add it to the pan with the fish, adding a little cooking water if necessary to emulsify everything.
7. Add the grated lemon zest and a handful of chopped parsley, adjust the salt (and pepper if desired) and toss the pasta in the sauce for a minute so the flavors combine.
8. Serve your pennette immediately while hot.

Notes

This recipe is a great example of how Italian cuisine enhances the flavors of the sea with simplicity and mastery, using just a few high-quality ingredients. The touch of lemon adds a note of freshness and acidity that perfectly contrasts with the sweet taste of the red mullet and scampi.