Fish, Chilli, Olive and White Wine Pasta


1 pack of San Remo Spaghetti
¼ cup olive oil
2 cloves of garlic, finely chopped
½ teaspoon chilli flakes
¼ cup dry white wine (we recommend: Seppeltsfield 2017 Eden Valley Riesling)
1/3 cup pitted Kalamata olives
Cracked black pepper
4-8 whiting fillets, skin on
Fresh rosemary
Fresh Greek basil


To begin, cook the San Remo spaghetti in boiling water, as per the packet’s directions.

Meanwhile, over a medium heat, add olive oil to a hot pan. Season the fish with salt and pepper. Add the whiting fillets and cook for 1-2 minutes per side, or until cooked through. Remove the fillets from the plan and leave to the side.

Add the garlic and chilli to the pan and cook until fragrant and golden. Add the white wine to deglaze (we’ve used a deliciously flavoursome Seppeltsfield 2017 Eden Valley Riesling) and the olives and cook for 2 minutes. Add the spaghetti, rosemary and basil to the pan and stir through.

Divide the pasta and serve with a portion of fish.

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