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Fryday Pasta

  • 2 small bell peppers
  • 1/2 pound (250 g) spaghetti
  • 1/2 pound (250 g) any white, firm fish
  • 2 ounces (50 g) seedless raisins
  • 4 tbsp oil
  • 1 beaten egg
  • 4 tbsp breadcrumbs

Separate fish into small flakes, sprinkle with a little salt and dry on paper towel. Pour a little boiling water over raisins, cover and let them soak. In the meantime, put spaghetti into plenty of boiling, salted water and cook for 8 minutess - no more! Set aside and leave to cool. When fish flakes are dry to touch, fry to a deep golden brown, stirring occasionally. In the same oil, fry thinly sliced bell peppers. Lightly mix spaghetti, fish, egg, peppers and drained raisins. Sprinkle with breadcrumbs and mix again, taking care not to overdo it (otherwise spaghetti will break into too small pieces). Put mixture in oiled pyrex form and brush with a little oil. Bake in medium, preheated oven for about 10 mins.

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