½ cup olive oil
2 tablespoons butter, room temperature
8 sprigs fresh thymes leaves, whole
Salt & pepper
1½ lbs. pasta
½ cup fresh parsley, chopped for garnishing
Ingredients for white wine sauce
5 tablespoon butter, room temperature
½ teaspoon crushed red pepper
1 teaspoon salt
½ teaspoon ground black pepper
½ cup white wine
Preheat oven to 350 F.
For pasta, bring a pot of water to a boil. Prepare pasta al dente and strain.
Meanwhile, heat olive oil in a large skillet with medium high heat. Season the snapper with salt and pepper. Pan sear snapper skin-side down for about 2 minutes and cook the other side for another minute with basted ½ tablespoon butter and 2 pieces of thyme over the fish until medium rare done. Place the fish on a baking sheet pan and leave in the oven for about 5 minutes until medium done.
In a large sauce pan with medium high heat, add olive oil, garlic, and red pepper. Sauté for about 1 minute. Add black pepper, salt, and white wine to reduce with soft butter. Salt and pepper to taste. Toss with cooked pasta.
Remove finished snapper from oven and serve atop pasta.