"Linguine with Ray Wings" recipe

“Linguine with Ray Wings in Guazzetto” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 8.51*

Cost/portion: UK/£ 2.83*

Utensils you will need

One chef knife
One filleting knife
One pair of chicken scissors
One chopping board
One kitchen towel or one salad spinner
Cooking string
One frying pan
One bowl or a plate
One 6lt saucepan
Two wooden spatulas or silicon spatulas
One pasta server (or a strainer)
One ladle (or a jug)

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Related Posts

“Fish Fumet” recipe – “Fumetto di pesce

“Spaghetti with Sea Bream Sauce” recipe – “Spaghetti con l’Orata” recipe

“Poached Ray Fish Wings with potatoes” recipe – “Razza in umido con le patate”

“Poached Fish in Wacky Water” recipe – “Acqua Pazza”

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Fresh parsley sprigs - 15gr

  • Extra virgin olive oil - 70gr

  • "Suited garlic”cloves - 4 to 5

  • Anchovy fillets - 9gr

  • Ray wings - 400gr

  • Dry white wine - 180ml

  • Taggiasche olives - 35

  • (alternatively use green or black olives)

  • Salt - a pinch

  • Peeled Plum tomatoes - 400gr

  • Salt - 3gr

  • Chili pepper (dry or fresh) - 1

  • for the pasta

  • Linguine -270gr

  • Fresh water - 5lt

  • Salt - 35gr

Instructions

  • 1.
    Putting the water to boil and washing the parsley

    • Water - 5lt
    • Fresh parsley sprigs - 15gr

      Put the saucepan with 5lt of water over a high heat. You will salt the water later.
      Thoroughly wash the parsley sprigs and dry them using a kitchen towel or a salad spinner.

    Note about salt and water for pasta

    If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

    So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

    The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

    Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

    A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

    Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Frying the garlic and parsley base with anchovies

    • Fresh parsley sprigs - 15gr
    • Extra virgin olive oil - 70gr
    • Sauited Garlic - 4 to 5
    • Anchovy fillets - 9gr

      Separate the parsley leaves and make a small bunch with the stalks using some cooking string (step 2 - pic. A).
      Put the frying pan on a gentle heat and add the extra virgin olive oil, the unpeeled garlic cloves and the anchovies (step 2 - pic. B).
      Let the anchovies melt slowly and stir from time to time to let them flavour the oil.

  • 3.
    Filleting the ray wings

    • Ray wings - 400gr

      Cut the ray wings in 4 to 5 cm large slices: cut them following the bone cartilage. Then separate the meat on both sides running the filleting knife from the main inner bone to the outer edge. Keep the blade adherent to the thin bones to reduce the waste to the minimum (step 3 - pic. A).
      Collect the bones together, the larger fillets and the smaller chunks of meat: they will be cooked at different times (step 3 - pic. B).

  • 4.
    Cooking the ray fish bones and fillets with olives

    • The fish bones
    • The fish fillets
    • The hot fried base
    • Dry white wine - 180ml
    • Taggiasche olives - 35
    • (alternatively use green or black olives)
    • Salt - a pinch

      Keep the heat to a medium power and add the fish bones first. Let the cook on both sides. Ass soon as the ray meat has turned withe, add the dry white wine (step 4 - pic. A). Increase slightly the heat and let the wine reduce completely.
      With a wooden spatula, scrape off the meat and take out the bones (step 4 - pic. B).
      Add the olives and reduce the heat again (step 4 - pic. C). Add the larger meat fillets first (step 4 - pic. D). As soon as the meat turn white on one side, add the smaller fillets (step 4 - pic. E).
      Season with salt and turn each slice on the other side and let it cook for a few seconds.

  • 5.
    Adding the plum tomatoes and setting the fish aside

    • Peeled Plum tomatoes - 400gr
    • Salt - 3gr
    • Chili pepper (dry or fresh) - 1
    • The parsley leaves

      Add the peeled plum tomatoes (step 5 - pic. A). Stir evenly and gently and let the fish gain some colour and flavour for a minute.
      Then take the fish out, collect it into a bowl and cover it to keep it warm if necessary (step 5 - pic. B). Set aside.
      Finely chop the chili pepper, then mince the parsley leaves (step 5 - pic. C).
      Add the chili pepper to the reducing sauce, take out the garlic, season with salt and stir evenly (step 5 - pic. D).

  • 6.
    Boiling the linguine

    • The boiling water
    • Salt - 35gr
    • Linguine -270gr

      As soon as the water starts boiling, add the salt. Let the water come to a stable boiling again and add the linguine. Let them settle and soften for half a minute (step 6 - pic.), then stir them with a pasta server and immerse the completely. Keep stirring from time to time to prevent them sticking to each other.
      You will need to strain them two minutes before completely cooked.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 7.
    Straining and binging the linguine with the sauce

    • The sauce
    • The cooked linguine
    • The fish fillets
    • Cooking liquor - as needed
    • The minced parsley

      Using a pasta server, strain the linguine directly into the saucepan with the sauce.
      Alternatively, collect some cooking liquor into a jug and drain the linguine with a strainer, but do not let them dry completely.
      Add one ladle of cooking liquor and increase the heat under the pan (step 7 - pic. A). Let the liquor reduce while stirring the pasta and binding it with the sauce.
      Add half of the fish fillet, add another ladle of cooking liquor and stir again leting the meat dissolve into the sauce.
      Add the parsley and another ladle of water and let it reduce again (step 7 - pic. B).
      Serve immediately with the rest of the ray filets on top.

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Instructions

  • 1.
    Putting the water to boil and washing the parsley

    • Water - 5lt
    • Fresh parsley sprigs - 15gr

      Put the saucepan with 5lt of water over a high heat. You will salt the water later.
      Thoroughly wash the parsley sprigs and dry them using a kitchen towel or a salad spinner.

    Note about salt and water for pasta

    If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

    So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

    The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

    Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

    A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

    Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Frying the garlic and parsley base with anchovies

    • Fresh parsley sprigs - 15gr
    • Extra virgin olive oil - 70gr
    • Sauited Garlic - 4 to 5
    • Anchovy fillets - 9gr

      Separate the parsley leaves and make a small bunch with the stalks using some cooking string (step 2 - pic. A).
      Put the frying pan on a gentle heat and add the extra virgin olive oil, the unpeeled garlic cloves and the anchovies (step 2 - pic. B).
      Let the anchovies melt slowly and stir from time to time to let them flavour the oil.

  • 3.
    Filleting the ray wings

    • Ray wings - 400gr

      Cut the ray wings in 4 to 5 cm large slices: cut them following the bone cartilage. Then separate the meat on both sides running the filleting knife from the main inner bone to the outer edge. Keep the blade adherent to the thin bones to reduce the waste to the minimum (step 3 - pic. A).
      Collect the bones together, the larger fillets and the smaller chunks of meat: they will be cooked at different times (step 3 - pic. B).

  • 4.
    Cooking the ray fish bones and fillets with olives

    • The fish bones
    • The fish fillets
    • The hot fried base
    • Dry white wine - 180ml
    • Taggiasche olives - 35
    • (alternatively use green or black olives)
    • Salt - a pinch

      Keep the heat to a medium power and add the fish bones first. Let the cook on both sides. Ass soon as the ray meat has turned withe, add the dry white wine (step 4 - pic. A). Increase slightly the heat and let the wine reduce completely.
      With a wooden spatula, scrape off the meat and take out the bones (step 4 - pic. B).
      Add the olives and reduce the heat again (step 4 - pic. C). Add the larger meat fillets first (step 4 - pic. D). As soon as the meat turn white on one side, add the smaller fillets (step 4 - pic. E).
      Season with salt and turn each slice on the other side and let it cook for a few seconds.

  • 5.
    Adding the plum tomatoes and setting the fish aside

    • Peeled Plum tomatoes - 400gr
    • Salt - 3gr
    • Chili pepper (dry or fresh) - 1
    • The parsley leaves

      Add the peeled plum tomatoes (step 5 - pic. A). Stir evenly and gently and let the fish gain some colour and flavour for a minute.
      Then take the fish out, collect it into a bowl and cover it to keep it warm if necessary (step 5 - pic. B). Set aside.
      Finely chop the chili pepper, then mince the parsley leaves (step 5 - pic. C).
      Add the chili pepper to the reducing sauce, take out the garlic, season with salt and stir evenly (step 5 - pic. D).

  • 6.
    Boiling the linguine

    • The boiling water
    • Salt - 35gr
    • Linguine -270gr

      As soon as the water starts boiling, add the salt. Let the water come to a stable boiling again and add the linguine. Let them settle and soften for half a minute (step 6 - pic.), then stir them with a pasta server and immerse the completely. Keep stirring from time to time to prevent them sticking to each other.
      You will need to strain them two minutes before completely cooked.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 7.
    Straining and binging the linguine with the sauce

    • The sauce
    • The cooked linguine
    • The fish fillets
    • Cooking liquor - as needed
    • The minced parsley

      Using a pasta server, strain the linguine directly into the saucepan with the sauce.
      Alternatively, collect some cooking liquor into a jug and drain the linguine with a strainer, but do not let them dry completely.
      Add one ladle of cooking liquor and increase the heat under the pan (step 7 - pic. A). Let the liquor reduce while stirring the pasta and binding it with the sauce.
      Add half of the fish fillet, add another ladle of cooking liquor and stir again leting the meat dissolve into the sauce.
      Add the parsley and another ladle of water and let it reduce again (step 7 - pic. B).
      Serve immediately with the rest of the ray filets on top.

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