838- Linguine with White fish, Orange and Basil Cream Sauce / لنغوين بالسمك الأبيض وصلصة البرتقال والريحان
250 grams (8.8 oz) Panzani Linguine
For the white fish:
200 grams (7 oz) white fish cut into medium cubes
2 tablespoons olive oil
60 milliliters (1/4 cup) orange juice
1/2 teaspoon garlic powder
Salt and pepper to taste
For the orange sauce:
2 tablespoons unsalted butter
2 garlic cloves, grated
1 tablespoons chopped fresh basil
150 milliliters (3/4 cup) freshly squeezed orange juice
125 milliliters (1/2 cup) heavy cream
Salt and pepper, to taste
Fresh basil leaves
1 tablespoon orange zest
Step 1: Preparing the pasta
1- In a large pot of salted boiling water, cook the spaghetti for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside.
Step 2: Preparing the sauce
2- In a large pan over medium heat, melt 2 tablespoons of butter. Add the grated garlic, basil, and cook for 1 minutes.
3- Add the orange juice to the butter mixture and bring to a boil. Reduce the heat to low and simmer for 15 minutes until the liquid reduced by half.
4- Add the cream and simmer for 3 minutes or until the sauce becomes slightly thickened. Garnish with additional fresh basil. Set aside.
Step 3: Preparing the white fish
5- In a pan over medium heat, add olive oil, fish cubes, garlic powder, salt, pepper, and cook for 5 minutes until golden brown.
6- Stir in the orange juice and cook on high heat, until the fish cubes are glazed.
7- Add the glazed fish cubes to the orange and basil sauce and mix with a wooden spoon to combine.
Step 4: Assembling
8- Pour the orange and basil sauce over the spaghetti pasta and gently mix all together using a tongue until it is completely coated and well combined.
9- In a serving plate, garnish the spaghetti with white fish and orange sauce with fresh basil leaves and orange zest. Serve immediately.