2 medium potatoes, peeled
200g green beans, trimmed
4 x 100g red mullet fillets, skin on, scaled and pin-boned
extra virgin olive oil
sea salt and freshly ground black pepper
400g tagliatelle
4 tablespoons traditional basil pesto
Don’t add pesto in a heated dish, because when coating pasta it kills its delicate taste, tip it into a bowl and mix it with pesto.


1.Start your ingredients with the preparation. Cut the pommes of card and split them into thin coils. Part of the green beans.
2.Wash the red mules and clean with cooking paper under cold flowing water.
3.Heat the 3 tablespoons of oil, add the shrimp, and season lightly with salt in a wide frying pot over a medium to high heat. Cook on each side for 2 minutes or until golden and strong.
4.In the meantime, put the potato and green beans over high heat into a large pot of boiling salt water.
5.Bring the tagliatelle back to boil (if you use new, use it for the last few minutes only). Cook approximately 8 minutes, or until pastas are al dente and tender vegetables.
6.When the fish is finished, take it off and cut in chunks at an angle. In a large bowl, placed the typical basil pesto.
7.Retain a few of the cooking water, drain and return to the bowl tagliatelle and vegetables. Sweet, add a splash of cooking water to loosen and sauté with salt and pepper, if necessary.
8.The red mullet is topped, and serve immediately.

Don’t add pesto in heated dish, because when coating pasta it kills its delicate taste, tip it into bowl and mix it with pesto.

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