Tagliolini with Fish, Lemon Myrtle and Tasmanian Pepperberry
- 400g Homemade Tagliolini pasta
- 250g White fish fillets, cut into small pieces
- 1 clove Garlic
- 1tsp chopped Parsley
- 1tsp ground LEMON MYRTLE
- 50g Sundried Cherry Tomatoes, chopped
- 50ml White Wine
- Extra Virgin Olive Oil
- Salt and TASMANIAN PEPPERBERRY
Put some Extra virgin Olive Oil in a frypan, add the pressed garlic, fry until golden then discharge the garlic. Add the fish and cook for 5 minutes.
Add the white wine and let it evaporate.
Add salt, lemon myrtle, pepperberries and cherry tomatoes and remove from the heat.
Cook the tagliolini in boiling, salted water and when ready, drain reserving some of the water, place them in the frypan with the sauce and toss to coat well. Add some of the reserved water if needed, mix well.
Add the parsley and serve.