Recipe: Walleye Pasta is a light and savoury dish with lemon, olive oil and chilies

RECIPE & PHOTO BY CAMERON TAIT

Step aside, cream and tomato sauce! Italian pasta dishes can also be light and fresh, often featuring shrimp with lemon, olive oil and red chilies. They can be moderately different, too, with just a slight twist of ingredients, so why not substitute the shrimp with freshly caught walleye? This vibrant, healthy and delicious creation is sure to become family favourite. Serves 4

• 200 g spaghettini
• ¼ cup olive oil
• 1 shallot, thinly sliced
• 3 cloves garlic, sliced
• 1 lb walleye fillets, thinly sliced
• ½ cup dry white wine
• 4 oz reserved pasta water
• 1 tsp red chili flakes
• Zest of one lemon
• Juice of ½ lemon
• Sprinkle of saffron threads (optional)
• Kosher salt and black pepper, to taste
• Fresh basil leaves

1. Cook pasta in a pot of boiling salted water until al dente, then set aside. Reserve 4 oz of the pasta water.
2. In a large frying pan over medium heat, add the olive oil, shallot and garlic; sweat for 2 minutes without browning. Next, add the walleye and gently cook for approximately 3 minutes without breaking up the fillet slices.
3. Add the white wine and reserved pasta water to the pan, followed by the chili flakes, zest, lemon juice, saffron, salt, pepper and cooked pasta. Toss gently.
4. Garnish with basil leaves and baked pita chips, and serve immediately.

FOR THE GLASS

Light and dry with aromas of fresh green pear, herbs and caramel, Pelee Island Winery’s Lighthouse Sauvignon Blanc makes a great accompaniment for this savoury fresh walleye and pasta dish.