Jamie Oliver

Mediterranean-style herring linguine

With cherry tomatoes, parsley and chilli

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Mediterranean-style herring linguine

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    334
    17%
  • Fat
    17.3g
    25%
  • Saturates
    3.9g
    20%
  • Protein
    22.1g
    49%
  • Carbs
    21.2g
    8%
  • Sugar
    1.1g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Fish Supper
Recipe From

Jamie's Fish Supper

Nutrition per serving
  • Calories
    334
    17%
  • Fat
    17.3g
    25%
  • Saturates
    3.9g
    20%
  • Protein
    22.1g
    49%
  • Carbs
    21.2g
    8%
  • Sugar
    1.1g
    1%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 500 g dried linguine
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 2 cloves garlic , peeled and finely sliced
  • 1 fresh red chilli , finely sliced
  • 1 tablespoon small capers
  • 1 small bunch fresh flat-leaf parsley , leaves picked and finely chopped, stalks finely sliced
  • 4 x 40 g herring fillets , from sustainable sources, ask your fishmonger, skin on, scaled and pin-boned, cut into 2cm strips
  • 1 small handful vine cherry tomatoes , quartered
  • 1 lemon
  • 1 knob butter , optional
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Method

Add the linguine to a pan of boiling salted water and cook according to packet instructions.

Meanwhile, put a large frying pan on a high heat and add a few good lugs of olive oil. Once hot, add the garlic, chilli, capers and parsley stalks. Cook for a couple of minutes until just starting to colour. Add the herring strips to the pan and cook for 2 minutes. They will start to break up but don’t worry. Add the tomatoes and squeeze in the juice of a lemon.

Use tongs to transfer the cooked linguine straight into the frying pan, bringing a little of the cooking water with it. Add the butter, if using, and toss everything together in the pan. Have a taste, season with salt and pepper, add most of the parsley leaves and a lug of extra virgin olive oil. Mix again – use tongs if you need to – then transfer to a large platter. Scatter over the remaining parsley leaves and whack it in the centre of the table so everyone can tuck straight in.

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