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Spaghetti alla chitarra with Norwegian Stockfish, chili, raisins and pine nuts

Italian guitar spaghetti with Norwegian Stockfish, raisins and pine nuts are a taste from southern Italy. This is our twist.

Cooking time20 min
Difficulty levelMedium



  • Cook the stockfish in the vegetable broth, drain, and remove skin and bones.
  • Toast the breadcrumbs in the oven.
  • Soak raisins in warm water.
  • Cut the spring onion into rings and sauté in olive oil on a low heat, add the chili pepper, toasted pine nuts, raisins previously soaked in warm water and stockfish.
  • Season with salt and pepper.
  • Cook the spaghetti in salted water, drain and toss in the pan with the stockfish and other ingredients.
  • Sprinkle with chopped parsley and toasted breadcrumbs and serve.