Recipe courtesy of Rocco DiSpirito

Primavera Pasta with Red Fish (Triglia)

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 5 servings
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1 1/2 onions, chopped

1 rib celery, roughly chopped

1 carrot peeled and roughly chopped


1 pound red fish, cleaned and scaled

1 pound fettucine pasta

4 tablespoons olive oil

1 clove garlic

1/3 cup dry white wine

1/4 cup diced zucchini, cooked in water until tender

1/2 cup button mushrooms

1/2 cup fava beans, cooked in water until tender

1 pound asparagus, bottoms snapped off and blanched

1/4 cup tomato concasse

1/8 teaspoon cayenne pepper flakes

1 cup chopped parsley


  1. Boil 1 1/2 quarts of water with 1 onion, celery, carrot and a little salt. Bring to boil. Add fish and cook for 5 minutes. Drain fish and keep liquid. Strain liquid. Remove head, tail and bones from fish. Flake meat into pieces. Cook pasta.
  2. Add 2 tablespoons olive oil to saute pan. Add garlic and remaining chopped onion to oil. Add fish and saute gently for 1 minute. Add white wine. Reduce until all wine has evaporated. Add the 2 remaining tablespoons oil to another pan and saute zucchini and mushrooms until almost tender. Add to pan with fish along with fava beans, asparagus and tomato. Quickly toss. Add in a little stock, pepper flakes and parsley. Toss with pasta and serve.