Garganelli lampuki lemon and rosemary

There’s nothing like a plate of pasta with fresh fish. On the first episode of the third season of Gourmet Today, Michael Diacono makes a plate of pasta with a simple lampuki sauce you can make it the time it takes for the pasta to boil. 

Garganelli lampuki lemon and rosemary

Serves 4


  • 500g garagnelli
  • 1 shallot
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • 1 fillet lampuki, skin on
  • Handful cherry tomatoes
  • 1 sprig rosemary, finely chopped
  • Salt and pepper
  • 1 tsp lemon zest
  • Handful parsley, chopped


  1. Boil the pasta in sated water until al dente.
  2. In a pan gently fry the onion and garlic in olive oil.
  3. Add the chilli flakes and the cherry tomatoes and rosemary.
  4. Cut the lampuki fillet into large bite size pieces.
  5. Add to the sauce and season with salt and pepper.
  6. Add the lemon zest and some water from the cooking pasta.
  7. Drain the pasta and add to the pan with the sauce and mix well over heat for a minute or two.
  8. Add the parsley and serve immediately.

This recipe first appeared on Gourmet Today TV aired on TVM on 8 October, 2016.

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