Fettucine with Pangasius, Spinach and Pancetta

Fettucine with Pangasius, Spinach and Pancetta
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 375 g


  • 4

    pangasius fillets

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2

    garlic cloves, minced

  • 1

    mild pancetta, about 1/2 in. (1 cm) thick, diced small

  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • 10 oz

    baby spinach


Cook pasta al dente according to package instructions. Reserve.

Season fillets both sides with salt and pepper.

In a skillet, heat olive oil on high and brown fish, shaking the skillet to prevent fish from sticking.

Reduce heat to medium and cook 3 - 4 minutes.

Turn fillets over with a spatula; add garlic and cook 1 - 2 more minutes until fish is easily flaked with a fork but still moist.

Remove and wrap fillets in foil to keep them hot.

In the same skillet, cook pancetta for 3 - 5 minutes until crisp.

Whisk in balsamic vinegar.

Add spinach, stirring to coat them with sauce.

Cook for another minute.

To serve, lay a fillet on a bed of hot fettucine in the centre of the plate, top with cooked spinach and drizzle with sauce.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007