Smoked fish linguine with corn, cherry tomatoes and Italian parsley

 

Use your favourite smoked fish with a pasta of your choice matched with fresh vegetables and herbs.

Serves:  4.  Chef:  Paulie Hooton

 

450gm hot smoked fish fillet, flaky eg: salmon, trevally or warehou

500gm linguine (or other pasta)

Lupi Extra Virgin Olive oil

½ medium red onion, sliced

½ cup cherry tomatoes, halved

½ cup corn kernels

1-2 chopped chillies, plus extra to serve

½ cup Italian parsley

1 tbsp lemon juice

Salt and black pepper

Method:

  1. Place a pot of boiling water on the stove, season with salt and cook pasta for 6-8 minutes until Al dente.  Drain under cold water and refresh.
  2. Heat up a large pan, add olive oil and gently cook the onions, add tomatoes and corn, the refreshed pasta, ¾ of the smoked fish, chopped chilli (reserve a little), salt and pepper. Gently warm through, add parsley (reserve a little) and lemon juice and toss.

Divide onto serving plates and top with the extra smoked fish, parsley and chopped chilli.


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