Spicy Flatfish Oil Pasta with Pan-Seared Fish Fillets
#MyBrunch #TastyGuys #FlatfishOilPastaRecipe #VongolePasta #UniquePasta
Elevate your pasta game with this unique Flatfish Oil Pasta, inspired by a popular Korean food show! We’re using frozen flatfish fish cutlets (or fresh flatfish if you have it) to create a delightful twist on the classic Vongole pasta. This recipe features a deliciously spicy and savory sauce made with fresh clams, perfectly cooked spaghetti, and topped with crispy pan-seared flatfish fillets. The flaky, mild flavor of the flatfish complements the zesty, seafood-infused oil sauce beautifully. It’s a hearty and satisfying dish that’s packed with protein and offers a delightful change from traditional oil-based pastas. Perfect for a weekend brunch or a special meal!
Pasta Ingredients- 20 clams (like Manila clams or cockles)
- 1 Tbsp coarse sea salt (for purging clams)
- 4 frozen flatfish fish cutlets (or 4 fresh flatfish fillets)
- 4 Tbsp olive oil
- 4 cloves garlic, thinly sliced
- 2 Tbsp garlic herb salt
- 3 Tbsp crushed red pepper flakes (adjust to taste)
- 1 tsp black peppercorns, coarsely ground
- 1 tsp dried basil
- 2 cups seafood broth or clam juice (or pasta water)
- 1 Tbsp grated Parmesan cheese (for garnish)
- 1 tsp truffle oil (for finishing)
- 1 tsp dried parsley (for garnish)
- Spaghetti for 4 servings
- 8 leaves of mustard greens or arugula (for garnish, optional)
Cooking Instructions
Step 1
Begin by preparing the clams. In a bowl, combine the clams with 1 tablespoon of coarse sea salt. Scrub the clams gently to clean them, then add enough water to cover them completely. Add another pinch of coarse salt and let them purge for about 1 hour. This step helps remove any sand or grit from the clams.
Step 2
After purging, rinse the clams thoroughly under cold running water to remove any remaining impurities. You’ll notice they are now clean and ready to use.
Step 3
For this recipe, we’re using frozen flatfish fish cutlets for convenience. However, if you have fresh flatfish fillets, pan-searing them directly would offer an even richer flavor. If using fresh flatfish, ensure it’s cleaned and prepared.
Step 4
Heat a generous amount of olive oil in a pan over medium-high heat. Pan-fry the flatfish cutlets until golden brown and crispy on both sides. If you prefer to use an air fryer, cook them at 180°C (350°F) for about 15 minutes until crisp, with no added oil. (Adjust cooking time based on your equipment.)
Step 5
In a separate pan, add 4 tablespoons of olive oil and heat over medium-low heat. Add the sliced garlic, crushed red pepper flakes, coarsely ground black pepper, and dried basil. Stir in the garlic herb salt and sauté until fragrant, infusing the oil with delicious flavors. Be careful not to burn the garlic. This process creates a flavorful garlic and chili oil base.
Step 6
Add the cleaned and purged clams to the pan with the fragrant oil and sauté them briefly. They will start to open as they cook.
Step 7
Pour in 2 cups of seafood broth or clam juice. If you don’t have broth, you can use the reserved pasta water. Bring the mixture to a simmer and cook until all the clams have opened wide. This will create a wonderfully flavorful and briny sauce.
Step 8
Meanwhile, bring a large pot of salted water to a rolling boil. Add 1 teaspoon of salt and cook the spaghetti according to package directions, but slightly al dente (1-2 minutes less than the recommended time).
Step 9
Once the spaghetti is cooked, transfer it directly from the pot into the pan with the clam sauce. Toss the pasta continuously for 1-2 minutes, ensuring that every strand is evenly coated with the delicious sauce. Continue to cook until the pasta is perfectly al dente and has absorbed some of the sauce.
Step 10
Arrange the sauced spaghetti onto serving plates. Spoon the sauce, clams, and garlic over the pasta. Sprinkle with 1 tablespoon of grated Parmesan cheese for an added layer of cheesy flavor.
Step 11
Gently place the pan-fried flatfish cutlets on top of the pasta. Sprinkle with 1 teaspoon of dried parsley for a touch of fresh color and aroma.
Step 12
If you have fresh mustard greens or arugula, tear them roughly and scatter them over the pasta for a fresh, peppery bite and vibrant color. Finally, drizzle with 1 teaspoon of truffle oil for an elegant finishing touch. Your Flatfish Oil Pasta is ready! Enjoy the tender, flaky flatfish paired with the spicy, savory oil sauce and the refreshing taste of the clams.
