Rascasse Linguine

The day I first tasted linguine à la rascasse, it was one of those grey, breezy afternoons near the Mediterranean coast – the kind where the scent of salt and slow-simmered fish drifts from the open windows of old stone houses. It was simple, but rich, and felt warm like home. The fish, soft and sweet, melted into the silky strands of linguine… and something about the briny kiss of tomato and wine made it all taste a bit like a secret, passed down kitchen to kitchen, maybe even grandmother to granddaughter. It’s not a fast dish, or a flashy one, but it has heart.

Why You’ll Crave It

• The delicate flavor of scorpion fish (rascasse) gives the sauce incredible depth – it’s earthy-seafood, if that makes sense
• Combines comforting pasta with the freshness of the coast – rich but never too much
• Wine, garlic, and tomato simmer into a quietly bold sauce (don’t rush this part)
• It’s the sort of dish that tastes like you really cooked – no shortcuts, no cheats, just thoughtful steps
• Lovely with a glass of chilled white wine, and surprisingly easy to scale up for guests

The first time I made this, my cousin dipped a spoon into the sauce straight from the pan and said, “You should open a trattoria.” Best compliment I’ve ever had.

What You’ll Need

• Linguine pasta: 400 grams of dry linguine – pick one that’s bronze-cut, if you can, for better texture
• Scorpion fish (rascasse): 600 grams, cleaned – it’s firm and flavorful, holds up nicely in sauce
• Olive oil: 4 tablespoons of a good fruity one, cold-pressed if possible
• Garlic: 2 cloves, minced fine – don’t let them burn in the pan
• Cherry tomatoes: 250 grams, halved – the sweeter the better (ones on the vine have more taste)
• White wine: 150 ml dry white – not too sharp, not too oaky, something you’d be happy to drink
• Fresh basil: A small handful, roughly chopped, added at the very end – it brightens everything
• Salt: To taste – don’t forget to salt the pasta water well
• Black pepper: Freshly cracked, a little goes a long way here

Easy How-To

Clean and prep the fish

If you’re buying whole rascasse, give yourself a moment – it’s a bit fiddly. Remove the scales, gut it thoroughly, and rinse under cold water. Pat dry. (I always mutter to myself while doing this part… it helps.)

Sauté the aromatics

Heat the olive oil over medium heat in a wide skillet. Add minced garlic with a pinch of salt. Let them soften but not color. If the scent makes you close your eyes, you’re almost there.

Cook the fish

Place the fish, skin side down, in the hot skillet. Let it sear undisturbed until golden, then flip – carefully. Once both sides are cooked, lift it out gently and set it aside.

Deglaze the pan

Right away, pour in the white wine and scrape up every delicious golden bit stuck to the bottom. This is where flavor hides, truly. Let it simmer down for a few minutes.

Simmer the sauce

Add in the halved cherry tomatoes and a touch of pepper. Let them cook slowly, until they collapse. The sauce should be soft and just a little brothy, not thick.

Boil the pasta

While the sauce simmers, cook the linguine in a large pot of generously salted water. Stir once at the beginning so they don’t stick. Cook to al dente. Scoop out a ladle of pasta water before draining.

Toss it all together

Drain the linguine and add straight into the sauce. Add some of that pasta water – enough to slightly loosen. Toss gently. Really coat the strands. Return the fish, maybe flaking it slightly apart, and warm everything together.

Finish and serve

Scatter chopped basil over the skillet, give one last toss, and serve immediately while piping hot. It won’t wait for you. Pour a little wine too – it’s deserved.

Good to Know

• Don’t crowd the pan when searing the fish… or you won’t get that golden edge. Give it room to breathe.
• Rascasse is bony, yes – but don’t let that scare you off. Just be careful when serving, or flake before plating.
• If your cherry tomatoes aren’t sweet, toss in a pinch of sugar while simmering. It helps.

Serving Ideas

• Serve with a mild fennel salad or grilled zucchini ribbons drizzled with lemon juice and olive oil – keeps it coastal but clean

Top Tricks

• Add the basil at the very end – don’t cook it – or it’ll lose its magic

Frequently Asked Questions

Is there a good substitute for rascasse?

Yes, although rascasse has a very particular flavor, you can use red snapper or grouper if needed. Just look for firm white fish that won’t fall apart in the sauce.

What if I can’t find cherry tomatoes?

Use good quality canned tomatoes (whole, if possible), then just crush them gently. Avoid puréed – you want the sauce to have texture.

Can this be made ahead?

Sort of. You can make the sauce ahead, minus the pasta. Just warm it up, cook your pasta fresh, and toss everything together at the last minute so it doesn’t go soggy.

Can I make this without wine?

Yes – use a splash of fish stock and maybe a tiny squeeze of lemon. It’ll be different, but still quite delicious.

How do I store leftovers?

Honestly, this is best fresh. But if you must, pop it into a sealed container and reheat gently with a splash of water. It keeps for about 2 days in the fridge.