Tagliolini with Sole and Lemon
(Tagliolini con Sugo di Sogliola e Limone)
Ingredients:
1/3 cup extra virgin olive oil
2 garlic cloves, peeled
3/4 pound (about 1/2 inch thick) filet of sole, diced
1/2 cup dry white wine
Grated zest of 1 lemon
Salt and freshly ground pepper to taste
1 tablespoon butter
1/3 cup loosely packed marjoram leaves or 1 to 2 tablespoons chopped fresh flat-leaf Italian parsley
1 pound imported Tagliolini pasta
Directions:
Heat olive oil in a large skillet over medium heat.
Add garlic and cook until golden brown on all sides.
Discard garlic and add sole.
Cook, stirring, until sole is light golden and fish juices have thickened, about 2 minutes.
Increase heat to high and add wine.
Stir until wine is almost all reduced.
Add lemon zest, and season with salt and just a bit of pepper.
Reduce heat to medium and cook, stirring occasionally, until liquid in skillet has a medium-thick consistency, 3 to 4 minutes.
Add butter, marjoram or parsley, stir once or twice and turn heat off.
Meanwhile bring a large pot of water to a boil.
Add 1 tablespoon of salt and pasta.
Cook, uncovered, over high heat, until pasta is 'al dente'.
Scoop up and reserve about 1 cup of pasta cooking water.
Drain pasta and add it to sauce.
Stir quickly over medium heat until pasta and sauce are well combined.
Add some of reserved pasta water if pasta seems a bit dry.
Taste, adjust seasoning and serve. Makes 4 to 6 servings.