If you love cod, you’ll devour this delicious cod and noodle recipe. Soft fettucine, smoky chorizo and crisp asparagus packs this dish full of flavour.
- 125g dried fettucine or pappardelle
- 75g samphire, asparagus tips or broccoli
- Salt and black pepper
- 300g thick piece of cod fillet, cut in half
- 1tsp olive oil
- 3 thin slices of chorizo
- 1tbsp toasted pine nuts
Set the grill to medium-high. Put a baking tray underneath to heat through.
Add the pasta to a pan of boiling salted water and cook according to the pack instructions, for about 8 mins. Add the samphire for the last minute (or asparagus tips/broccoli for the last 3 mins).
Meanwhile season the cod, drizzle with a little oil and arrange the halved slices of chorizo on top. Put on the hot baking tray and grill for 5 mins.
Drain the pasta and samphire and divide between 2 plates. Put the cod on top. Sprinkle over pine nuts and drizzle with more oil, if you like.
Top tip for making Fettucine and chorzio-topped cod
Haven't got any fettucine or pappardelle? Don't worry, you can use any pasta that you like. The fresher the pasta, the quicker it will cook.