After two weeks of diligent trips to attempt to catch a fish with no avail, I decided to whip up a healthy pasta substitute to get my seafood fix.  While I thoroughly love that living less than 100 yards from the ocean enables you to take casual fishing trips after work, there are only so many cold windy nights in the dark a girl can take.  I instead settled for the next best thing, a delicate and delicious figure friendly pasta that has the flavors of fried fish.

Emulating a seafood feast with a very bare pantry was indeed a bit a of a challenge.  Fortunately there are a few staples that all Italian girls, even broke ones, keep in the refrigerators that come in handy for faux fish dinners.  The first two are the base on which any good recipe begins, onions and garlic.  The other are the tools needed to build a decent tomato sauce; anchovies, spices and white wine. Although in all seriousness who doesn’t keep white wine around the house.  That, and dance around the house listening to Frank Sinatra while you cook.

With a little finesse I was able to create a dish that had all the nuances of a traditional fried fish dinner without all the guilt.  The key to creating the perfect meal was the combination of flavors and textures that I used. The anchovies, which take on a salty and almost nutty taste after being melted into olive oil, offered the meaty and briny taste I was looking for. The toasted bread crumbs added that familiar crunch and savory buttery flavor, while the mushrooms had the tender chew you would expect when biting into a piece of fish.

Tying everything together was the pasta that provided the perfect vehicle and a slight al dente bite.  By using gluten free pasta I cut the carb content, making it a more guilt free yet filling. And thus this hearty and health conscious recipe was born.  I hope you enjoy it as much as I do! Bon Apetit.

Note: my go to gluten free pasta is made by Ronzoni, feel free to substitute your favorite low carb option or other pasta selection.

The recipe is as follows:

2 cloves of garlic

1/2 an onion diced fine

1/2 tsp Dried Oregano

6-8 portobello mushrooms roughly chopped

3-6 anchovy filers (preferably jarred)

1/4 cup White Wine

1/4 cup Chicken Broth

Salt and pepper to taste

Topping (Everything is to Taste):

Panko Bread Crumbs

Garlic Powder

Dried Parsley Flakes

Dried Oregano

Parmesan Cheese

For Pasta:

Saute oregano, garlic, onions and anchovies in olive oil until the anchovies have completely melted into the oil and the garlic and onions are translucent.  Add in the mushrooms and let them reduce. Once the mushrooms have cooked down,  add wine and chicken stock and reduce by half.  To finish add slightly under cooked pasta and several tablespoons of the pasta water and cook until pasta is al dente.

Tip: Always remember to salt your pasta water.  It ensures the pasta is flavorful and delicious!

For Topping:

Combine ingredients and place topping mixture on a baking sheet and spray with a butter substitute; I use the Pam Spray.  Place tray in a 350 degree oven until golden brown.  Sprinkle topping over pasta.

*Note: winter leafy greens like Kale are a great addition to this recipe!