Ingredients

100g/3 1/2 oz whitebait
1.5 litres/2 1/2 pints Fish Stock
100 g/3 1/2 oz capelli d'angelo pasta
1 tablespoon extra virgin olive oil salt and pepper

Instructions

1.Rinse the whitebait. Bring the stock to the boil and add the whitebait and 'angel- hair' pasta.
2. Cook for just under 2 minutes. Stir in the olive oil, season with salt and pepper, ladle into a soup tureen and serve immediately.

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