Bavette in Guazzetto

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(Recipe adapted from Nick Anderer, Maialino, New York)

I got this recipe from in my email from my favorite  foodie blog Tasting Table.  I get emails daily about local food happenings around town from new restaurant openings to weekend specials.  They recently started sending emails taking dishes from popular restaurants in NYC, and adapting them so it can be made at home.

Here is the description from the Tasting Table email from March 30, 2010:

Maialino, Danny Meyer’s blazing-hot New York trattoria, is both marvelously chic and approachable. This combination of elegance and ease extends to chef Nick Anderer’s Roman menu as well. It’s well worth a visit to check out the buzz, but some of Maialino’s best dishes are completely doable at home. To wit: Anderer’s bavette in guazzetto, a hearty pasta dish that combines noodles with chunks of cod in a bright tomato sauce. The whole meal comes together in as much time as it takes to boil water. Your dining room may be less glam than Maialino’s, but this dinner won’t be.

I made this dish and it’s true what Tasting Table says; the meal is ready to serve in about the time it takes to boil the water.  I got really fresh cod from Whole Foods and once the meal was done it was really delicious.

Ingredients

  • 6 ounces skinless cod fillet, cut into 3-inch-wide strips

  • Sea salt

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • 3 garlic cloves, crushed

  • 1 teaspoon red-pepper flakes

  • One 28-ounce can peeled whole tomatoes, crushed by hand

  • 1 package whole wheat linguine

  • ½ bunch flat-leaf parsley, chopped (about ½ cup)

  • 1 bunch basil leaves, chopped

  • Freshly ground black pepper

  • 3 tablespoons fresh bread crumbs, toasted in olive oil until golden brown

Cut cod into 3-inch-wide strips. Generously cover each piece of fish with salt and let stand for 12 minutes to firm the flesh. Rinse under cold water and pat dry.

In a deep saucepan, heat 1/4 cup olive oil over medium-high heat. When the oil begins to ripple, add fish and cook until the cod turns opaque and starts to lightly brown, about 3 minutes. Turn fish over and cook or 1 minute longer.

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Add the garlic and red-pepper flakes and cook for 1 minute.

Add tomatoes, bring mixture to a simmer and cook until cod begins to flake easily when pierced with the tip of a knife, roughly 5 to 6 minutes.

Meanwhile, bring a pot of heavily salted water to a boil. Cook the pasta until al dente, then drain and add to tomato sauce, reserving 1/2 cup of the pasta water. Stir the pasta water into the sauce until emulsified.

Chop the fresh basil and parsley.

In a small frying pan, toast bread crumbs with olive oil until golden brown. Reserve and sprinkle on top once the pasta is plated.

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Add chopped basil and parsley and toss gently. Season with salt and pepper. Sprinkle each plate with the toasted bread crumbs and drizzle with olive oil.

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