Patsta with mackerel Marsala and pine nuts
50g sultana
200g linguine
1shallot
60ml Marsala
2fillets smoked mackerel
2tblspns capers
1 tspn red wine vinegar
25g toasted pine nuts
Dill or the fronds from fennel
Soak sultanas in hot water
Cook the pasta
Cook chopped shallot in a little oil
Add Marsala and let it bubble
Add flaked mackerel drained capers and red wine vinegar
Remove a cup of the pasta water to add to sauce.
Drain pasta Mix with sauce. Scatter with the toasted pine nuts
Decorate with dill.
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