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Pargo Rojo Spaghetti
Spaghetti and seafood with a Latin accent.
Pargo Rojo SpaghettiPhotograph courtesy of Barilla
Servings
6
6
Cuisine Type
- latin
Menu Part
- entree
Main Ingredient
- Pasta
Chef-owner Rickie Perez
Logan Oyster Socials
Chicago
Pasta is often paired with shrimp, clams, mussels and other shellfish, by chef Rickie Perez partners spaghetti with red snapper in this Latin-accented dish. The ingredients create layers of flavor and color. The recipe might have a fancy name, but the preparation is not complicated.
Ingredients
Spaghetti sauce
10 garlic cloves, coarsely chopped
1 cup finely chopped onion
1 bunch cilantro, chopped with stems
2 cups fresh-squeezed orange juice
1 cup fresh-squeezed lime juice
Mango habanero hot sauce, to taste
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. ground black pepper
2 tsp. salt
1 cup olive oil
Mojo de ajo
2 garlic cloves
2 tbsp. vegetable oil
1 tbsp. lime juice
Salt and pepper, to taste
Pasta
Vegetable oil, for frying
4 baby green plantains, peeled and sliced into ¼-in. rounds
1½ lb. red snapper fillets
Salt and pepper, to taste
2 tbsp. extra virgin olive oil
1 pt. multicolor cherry tomatoes
¾ cup micro cilantro
1 lb. spaghetti
Steps
1. For spaghetti sauce, in food processor, combine garlic, onion, cilantro, orange juice, lime juice, hot sauce, cumin, oregano, pepper and salt; process until pureed. Gradually add olive oil; process until smooth.
2. Transfer sauce to medium saucepan; bring to a simmer over medium heat. Cook 5 minutes; set aside.
3. For mojo de ajo, smash garlic cloves and chop fine. In bowl, combine garlic with vegetable oil, lime juice and salt and pepper; stir to mix. Set aside.
4. For pasta, heat vegetable oil in deep fryer to 325 F. Add plantains; fry about 3 minutes or until golden brown. Place fried plantains between sheets of foil; smash until nice and flat. Submerge in hot oil again and fry until crispy.
5. Prepare snapper: Slice fish into 3-ounce portions and score; season with salt and pepper. In saute pan, heat olive oil until hot. Cook snapper, skin-side down, about 3 minutes or until fish is crispy. Flip over and remove pan from heat.
6. Over high heat, bring a large pot of water to a boil. Heat reserved spaghetti sauce in large skillet.
7. Cook spaghetti until al dente; drain and combine with sauce in skillet. Fold in cherry tomatoes.
8. To serve, place pasta in center of plate; arrange fish on top and scatter fried plantains around rim. Sprinkle plantains with mojo de ajo and garnish with micro cilantro.
Photograph courtesy of Barilla
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