Spaghetti alla chitarra with Norwegian Stockfish, chili, raisins and pine nuts

Name: Spaghetti alla chitarra with Norwegian Stockfish, chili, raisins and pine nuts
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 800 g watered out and cleaned dried cod; 320 g spaghetti; 150 g spring onion, scallion; 80 g pine nuts; 50 g raisins; 50 g parsley, flat leaf; 200 g breadcrumbs; 1 pcs chili pepper, red; 1.5 l vegetable stock; olive oil, extra virgin; salt and pepper

Italian guitar spaghetti with Norwegian Stockfish, raisins and pine nuts are a taste from southern Italy. This is our twist.

Cooking time20 min

Difficulty levelMedium

Rating4/5

Servings

Ingredients

Preparation

Cook the stockfish in the vegetable broth, drain, and remove skin and bones.
Toast the breadcrumbs in the oven.
Soak raisins in warm water.
Cut the spring onion into rings and sauté in olive oil on a low heat, add the chili pepper, toasted pine nuts, raisins previously soaked in warm water and stockfish.
Season with salt and pepper.
Cook the spaghetti in salted water, drain and toss in the pan with the stockfish and other ingredients.
Sprinkle with chopped parsley and toasted breadcrumbs and serve.