Ingredients: (for 4 people)
- 320 g Canterelli pasta
- 2 medium sized filleted mackerels without skin
- 2 zucchini
- 3 cloves of garlic
- 3 spoons of pine nuts
- 2 large wedges of hard wheat bread of the day before
- extra virgin olive oil to taste
- pepper to taste
- salt to taste
- dry white wine
- optional chilli
Cut into pieces the mackerel fillets.
Toast the pine nuts in a pan without adding fats.
Diced zucchini and cook steamed for a few minutes, shake it with a pinch of salt and pepper, adding enough oil to get a cream not be too fluid.
Whisk the crumb of bread and season without oil in a nonstick skillet perfuming with a clove of garlic and freshly ground pepper, when it will be colorful, turn off and set aside.
In a large skillet, heat extra virgin olive oil with two cloves of crushed garlic and if you want a hot pepper, remove them when they are golden, add the mackerel, raise the heat, add the wine and cook for a few minutes, add salt if necessary. Boil pasta in salted water and add it to mackerel, finished with the cream of zucchini and pine nuts adding a little cooking water if it is needed.
Serve the hot pasta with toasted breadcrumbs.