Fish Linguini in a White Wine Butter Sauce
YIELD: 12,910 grams/12 quarts
| Ingredients | Amount |
|---|---|
| Good Catch® Plant-Based Tuna Flake, (1 full saddlebag) | 1133 grams |
| Extra-virgin olive oil | 190 grams |
| Yellow onion, medium dice | 1315 grams |
| Thinly sliced garlic | 145 grams |
| Dried bay leaves | 2 grams |
| Fine sea Salt | 25 grams |
| Ground black pepper | 12 grams |
| Crushed red pepper flakes | 8 grams |
| White wine (such as pinot grigio) | 1925 grams |
| Vegetable stock | 3765 grams |
| Cherry tomatoes, halved | 935 grams |
| Plant-based butter | 1050 grams |
| Plant-based parmesan, shredded | 565 grams |
| Cooked linguini (dry 1816 grams) | 4618 grams |
| Italian flat-leaf parsley, chiffonaded | 75 grams |
METHOD:
Thaw tuna in the refrigerator overnight.
In a large, heavy-bottomed stock pot over medium heat, sweat onion and garlic in olive oil with bay leaves, chili flakes, sea salt and black pepper until translucent.
Add white wine, turn up heat to bring to a boil and reduce by half the volume, about 6-7 minutes.
Add vegetable stock, cherry tomatoes and capers and simmer for another 10 minutes.
Under low heat, slowly whisk in butter until the sauce becomes somewhat emulsified, about 3 minutes.
Add the tuna and simmer for another 2-3 minutes.
Add cooked pasta, fresh parsley and vegan parmesan and cook for another 2 minutes so the flavors can marry. Serve hot.