500 g of GALLO gluten-free Spaghetti
300 g of fresh cod
Salt and pepper
1 tablespoon of butter
1 garlic clove, chopped
½ teaspoon of chopped chili pepper or chili flakes
1 large lemon (zest and juice)
A handful of parsley
Cook the pasta in abundant boiling water with a pinch of salt. Strain the pasta, add a little olive oil and set aside.
Dry the cod fillets with paper towels and prepare an anti-stick pan with olive oil. Make sure that the oil is very hot before adding the fish.
Add the cod and cook for 3 minutes, flip over and finish cooking it. Remove the fillets from the pan and set aside.
In the same pan, melt the butter and add a little olive oil and cook the garlic and the cayenne pepper. Once fragrant, add the lemon juice and lemon zest.
Add the pasta to the pan and heat until it is coated with the sauce. Add the cod on top, a little pepper and chopped parsley.