Wash the lampuki fillets and cut into bite-sized pieces. Heat the oil in a large deep pan. Add the garlic, the chilli and the capers. Cook over a medium heat for 2 minutes. Mix in the prepared lampuki and cook for 3 minutes over a medium heat. Add the cherry tomatoes, the olives and the parsley. Season with salt and cook for 3 minutes stirring occasionally. Cook the Penne in abundant salted water and leave very ‘al dente’. Drain the pasta well. Add the pasta to the sauce in the pan and mix well. Cook for 2 minutes and then mix in the remaining chopped parsley. Serve immediately.
Suggested accompanying wine: DELICATA Medina Vermento Zibibbo D.O.K. Malta
Serves 4Email this Recipe Back to Guest Chef 9