Toasted Garlic Lingcod & Basil Pasta w/ Wildfish Cannery

Name: Toasted Garlic Lingcod & Basil Pasta w/ Wildfish Cannery
Ingredients: test

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We teamed up with Wildfish Cannery to create a fiery take on a coastal Italian classic. This Spicy Garlic & Lingcod Linguine tosses delicate Alaskan lingcod and a rich white wine pan sauce with fresh lemon zest and the bright heat of our Serrano & Basil hot sauce for a strong, citrus-forward finish.

Created By Levi Hardeman

Cooking Time

15 minutes

Prep Time

5 minutes

Cuisine

Italian

Servings

3-4

Toasted Garlic Lingcod & Basil Pasta w/ Wildfish Cannery

Ingredients

8 ITEMS

1 Tin

8oz

2 Tbsp

1/4 c

2 Tbsp

Select Pack Size ↓

$7

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1/4 c

1/2 of a

To taste

Instructions

Boil the Pasta: Drop the linguine into a pot of heavily salted boiling water. Cook it until it is just shy of al dente (about 1-2 minutes less than the box instructions say). Reserve about a half cup of the starchy pasta water before draining.
Build the Base: Heat a large skillet over medium-low heat. Open the Lingcod tin and pour all the oil and the toasted garlic clove directly into the pan. Use a wooden spoon to smash the soft garlic clove into the oil until it forms a paste.
Create the Emulsion: Turn the heat up to medium and pour in the white wine. Let it bubble and reduce by half. Drop in the cold butter and the Serrano and Basil hot sauce. Swirl the pan vigorously until the sauce becomes thick, glossy, and bright orange.
Marry the Dish: Toss the drained pasta directly into the skillet. Add a splash of the reserved pasta water. Toss continuously over the heat until the sauce coats the noodles perfectly.
Finish: Gently fold in the large flakes of the Lingcod right at the end so they stay intact. Turn off the heat, toss in the fresh parsley and lemon zest, and serve immediately with a little extra hot sauce drizzled over the top.

Recipe Notes

We teamed up with the crew at Wildfish Cannery to create the ultimate coastal Italian comfort food: Spicy Garlic & Lingcod Linguine. This recipe pulls the rich, roasted garlic and natural oils straight from their premium Alaskan lingcod tin to build a heavy, emulsified white wine and butter pan sauce. To cut through that richness, we finish the dish with fresh lemon zest and bring the heat with Bravado Spice Serrano & Basil hot sauce. The lemon provides a heavy, bright citrus note that works perfectly with the fiery kick of the sauce, creating an elevated, easy-to-make seafood pasta that bridges the gap between pristine Alaskan seafood and bold Texas heat.