Smoked mackerel linguine

Step by Step

Step 1

Cook the pasta in a large pan of boiling water according to the packet instructions. Drain and return to the saucepan.

Step 2

Meanwhile, heat the olive oil and 1 tablespoon of oil from the can of mackerel in a small frying pan, add the onion and cook for 4-5 minutes until starting to soften. Stir in the garlic and cook for a further minute, then add the cherry tomato halves and cook for just a minute over a high heat. Pour in the wine or vegetable stock and bubble for a few minutes. Reduce the temperature, add the olives and continue to cook for 3-4 minutes to make a pulpy sauce.

Step 3

Flake the mackerel fillets into large pieces and carefully stir into the sauce. Cook for a further 2 minutes until heated through.

Step 4

Gently toss together the cooked pasta, mackerel sauce and parsley. Divide between two bowls and grind over some black pepper before serving.

Ingredient

Onion

1 1
Olive oil

1 tbsp 0.5 fl. ozs
Flat leaf parsley

25 grams 0.06 lbs
Cherry vine tomatoes

270 grams 0.6 lbs
Garlic cloves

2 2
White wine

200 mls 200 mls
Essential waitrose pitted black olives

50 grams 0.11 lbs
Linguine pasta

150 grams 0.33 lbs
John west wood smoked irish mackerel fillets with red chilli in sunflower oil

110 grams 0.24 lbs