Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
HAKE is a great fish and has a versatile flavour that will work well in lots of dishes. This pasta dish has a delicious crunch from the sugar snap peas, and the natural creaminess of the hake is really good in the light white wine sauce here. Add the chopped basil at the end for a great punch of flavour. Any shape of pasta will work well here so just use your favourite one.
200g sugar snap peas, sliced
2 shallots, finely chopped
200g cherry tomatoes, quartered
400g fresh hake
1 garlic clove, minced
4 tbsp. olive oil
2 tbsp. butter
100ml white wine
Fresh chopped basil
Wash the sugar snaps and cook for 3 minutes in a pot of boiling water. Drain and refresh in iced cold water, then drain and set aside.
In a large pan, heat the oil and butter and sauté the shallots over a medium heat until soft and lightly browned. Add the garlic and continue to cook for a further minute before adding the white wine. Bring to a boil and reduce by half, then season the sauce with salt and freshly ground black pepper. Reduce the heat and add the hake and cherry tomatoes. Mix well and let the fish cook gently in the sauce.
Meanwhile, cook the pasta in a large pot of boiling salted water, as per pack instructions. Drain well and reserve 50ml of the cooking water. Add the pasta to the sauce and mix well, making sure that the hake is cooked through. As you mix the pasta, the fish should start to flake apart and distribute evenly throughout the pasta. Then add back the cooked sugar snap peas and the reserved pasta water, mix well and remove from the heat
Add the chopped fresh basil and serve in a large bowl that can be placed in the centre of the table for everyone to dig in and enjoy.