Smoked Mackerel Pasta
Author: Nigella Lawson
Serves: 3
- 180g smoked mackerel fillets, flaked into chunks (it will break up more when combined)
- 300g spaghetti
- 1 banana shallot finely diced
- 2 tablespoons olive oil
- 60 ml marsala wine
- ⅓ cup golden sultanas, soaked for 5 minutes in boiling water to soften, then drained
- 2 tablespoons pine nutes, lightly toasted
- 2 tablespoons fresh dill, chopped
- 2 tablespoons capers (rinsed if salted), I prefer baby ones
- a few drops of red wine vinegar (I like about a teaspoon in mine)
- In a large pot of boiling, salted water, place the spaghetti and cooked according to instructions on the packet, reserving ½ cup of pasta water.
- In a saute pan, heat the oil to medium and cook the onions for a few minutes until translucent
- Add the fish, sultanas, capers and marsala and let the wine bubble for a few minutes.
- Add the vinegar and turn the heat off.
- Add the pine nuts and dill and the drained pasta and toss to combine, using a little of the reserved pasta water to thin if required.
- Drizzle with a good olive oil and scatter with a little more dill
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/10/05/m-is-for-mackerel/
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