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Linguine with broad Beans, Olives and Hake Recipe

Linguine with broad Beans, Olives and Hake Recipe

Linguine with broad Beans, Olives and Hake Recipe

(linguine con nasello, fave e olive)

Preparation time : 50 minutes + 8 minutes cooking time

Ingredients for 4 servings

  • linguine 12 oz (350 g)
  • broad beans, fresh (fava beans) 11/3 cups (200 g)
  • hake fillets, cut into 1/4-inch dice 1/2 lb (250 g)
  • black olives, pitted and chopped 13/4 oz (50 g) about 12 large
  • onion, finely chopped 1 oz (30 g) about 1/2 small
  • garlic 1 clove
  • parsley, minced 1 tbsp (0.5 g)
  • extra-virgin olive oil 3 tbsp (40 ml)
  • salt and pepper to taste

vegetable broth :

  • water 2 cups (500 ml)
  • onion 23/5 oz (75 g) about 1 small
  • carrot 11/3 oz (40 g) about 1 small
  • celery 1 medium stalk (30 g)

Method :

  1. Make the broth by adding the onion, carrot, and celery to the cold water. Let the water boil for about 30 minutes, then strain it and set it aside.
  2. Finely chop the onion and sauté it in the oil with the whole, peeled garlic clove. When the onion and garlic turn golden brown, add the chopped hake and season with salt and pepper. Add the shelled fava beans to the sauce. Add enough broth to cover everything and cook until the favas are tender and the fish is cooked through, about 10 minutes. Stir in the olives.
  3. In a large saucepan filled with boiling, salted water cook the pasta until it is al dente. Drain the pasta and transfer it to the pan with the sauce. Let everything cook together for a minute, mixing well.
  4. Sprinkle minced parsley and freshly ground pepper over each serving and drizzle cold-pressed olive oil on top.