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Red mullet with linguine tossed in chilli and garlic
Fruit and vegetables
4 tsp finely sliced red
chilli
4 tsp finely sliced
garlic
2 tbsp flatleaf
parsley
1 tbsp
basil
leaves
1
lemon
, zest only
Cooking ingredients
300g/10½oz Italian ‘00’
flour
1 tbsp
olive oil
pinch
salt
125ml/4fl oz fish or vegetable
stock
Dairy, eggs and chilled
3 free-range
eggs
Meat, fish and poultry
4 whole
red mullet
, filleted, pin boned and cut into strips
Other
125ml/4fl oz
white wine
salt and freshly ground black pepper
Back to recipe
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