This has been adapted from a dish in Nigella Lawson’s ‘Nigellissima’, though as with so many recipes I’ve made a few tweaks to suit my palate and store-cupboard ingredients. I just wanted to make sure that I give credit to the source of my inspiration 🙂
Smoked Mackerel Linguine
- 200 g Linguine
- 2 tbsp Olive Oil
- 1 Shallot, finely chopped
- 50 ml Fortified Wine, I used Port
- 200 g Smoked Mackerel, skin removed and flaked into chunks
- 75 g Green Olives, chopped
- 25 g Pine Nuts, toasted
- Handful of Dill, torn into fronds
Bring a large pan of lightly salted water to the boil and add the linguine - cook according to the packet instructions.
Meanwhile heat a deep frying pan over a medium heat then add the olive oil, followed by the chopped shallot. Fry gently for a couple of minutes until just starting to soften.
Once slightly soft add the port (or your choice of wine) and allow to reduce for a further couple of minutes, before adding in the chunks of mackerel and the chopped olives.
Heat through then add half of the pine nuts. By this stage the linguine should be almost cooked, so take a ladle of the pasta cooking water and also add that to your pan. Make sure everything is well mixed.
Drain the pasta and add it into the pan, tossing it about to coat the pasta with the sauce where you can.
Serve and garnish with the remaining pine nuts and torn dill fronds. Eat straight away while it's still piping hot.