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Pasta flatters crisp taste of red snapper |

Pasta flatters crisp taste of red snapper

| Wednesday, June 4, 2003 12:00 a.m

The pasta recipe that accompanies this sauteed red snapper is an excellent dish all by itself. But don’t miss out on how it complements the clean, crisp taste of the fish.

Gemelli pasta also is known as “twins” because of its twin-tubular shape. If it’s unavailable, substitute another tubular shape.

In the coming weeks, when you look here for some quick and delicious recipes, you might just find some tips to make your cooking — indoor and out — faster and safer. Enjoy!

Sauteed Red Snapper

  • 4 (6-ounce) red snapper fillets, skin on
  • 1/4 cup vegetable oil
  • Kosher salt, to taste
  • Black pepper, freshly ground, to taste
  • Juice from 1 lemon

Rinse the fillets under cold water and pat dry. Heat the vegetable oil in a wide, heavy-bottomed saute pan until hot but not smoking.

Make 3 score marks through the skin of each fillet and place the fish, skin side down, into the hot oil. Cook the fish until golden, for about 3 minutes, then turn and cook on the second side for another minute or so.

Remove the fish from the pan, and, if necessary, drain on paper towels. Season with the salt and pepper and squeeze on the fresh lemon juice.

Serve the fish, skin side up, alongside or on top of the pasta.

Makes 4 servings.

Gemelli Pasta with Olives,
Capers, Asiago
and Feta Cheeses

  • 1 pound dried gemelli pasta
  • 1/4 cup olive oil, divided
  • 1 tablespoon minced garlic
  • 8 marinated artichoke hearts (from a jar), drained, each cut into quarters
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Crushed red pepper, to taste
  • 1/2 cup shredded Asiago cheese
  • 1/4 pound premium feta cheese, drained
  • 1/4 cup capers, drained
  • About 2 1/2 cups pitted olives (highly spiced or plain, as desired)

Put a large pot of water on the stove and bring it to a boil. Add salt when it begins boiling, then add the pasta and cook until al dente.

Meanwhile, while the pasta cooks, heat half of the olive oil in a saute pan and add the garlic. Heat the garlic, making sure not to burn it. Add the artichokes and saute until heated through. Season with salt, pepper and crushed red pepper.

When the pasta is cooked, drain well, then toss with the remaining olive oil. For best results, place the pasta in a warmed bowl, then toss with the cheeses, olives and capers. Toss well and serve while hot.

Makes 4 servings.

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