I’ve cooked this dish before with prawns and I’m pretty sure you could whip it up with many different types of fish suitable to be served with pasta. I got the idea of using white fish from a restaurant called Al Tiguri that I visited while on holiday in the town of Alghero in Sardinia. One of their signature pasta dishes is a very distinctive black and white linguine where one side of the pasta is black from the inclusion of squid ink and the other is bright white, presumably made only with egg whites. They serve it with shreds of skate, there’s no chilli or parsley in their dish, just really good extra virgin olive oil, lemon and basil. I went with plaice on this occasions as there was a solitary fillet reduced to clear at the supermarket and looking for a budget conscious meal this fitted the bill nicely. More