Ingredients

 400 g Luca Ciano Spaghetti

 1 Luca Ciano  Fresh Rocket + Chilli + Celery Sauce

 2 Snapper fillets, skin removed and thinly sliced

 2 tbsp Mount Zero Extra virgin olive oil

 ⅓ cup White wine, dry

 ¼ Bunch parsley, thinly chopped

 Olsson's Salt & Pepper.

Method

1

Bring plenty of salted water to the boil (7gr salt to 1lt water), when boiling drop the pasta and stir well.

2

Meanwhile heat oil in a large frying pan. When hot add the snapper and cook for 1 minute, add wine and allow to evaporate.

3

Add the fresh rocket + chilli + celery sugo and bring to simmer.

4

Drain pasta ‘al dente’ and toss with the sauce for 1 minute. Add parsley, stir and serve

Recipe by Chef Luca Ciano