Mediterranean-style herring linguine

Name: Mediterranean-style herring linguine
Total time: 20 min
Yield: 4
Ingredients: 500 g linguine; 2 cloves garlic; 1 fresh red chilli; ½ a bunch fresh flat-leaf parsley; olive oil; 1 tablespoon small capers; 4 x 40 g herring fillets skin on, scaled and pin-boned, from sustainable sources; 1 handful of ripe cherry tomatoes on the vine; 1 lemon; 1 knob unsalted butter; extra virgin olive oil

With cherry tomatoes, parsley and chilli

“This herring pasta is great for so many reasons – it's really cheap, mega tasty and good for you! ”

Serves 4

Cooks In20 minutes

DifficultySuper easy

Pasta, Lighter New Year, Jamie's Fish Supper

Nutrition per serving

Calories

334

17%
Fat

17.3g

25%
Saturates

3.9g

20%
Protein

22.1g

44%
Carbs

21.2g

8%
Sugars

1.1g

1%

Of an adult's reference intake

Jamie's Fish Supper

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Ingredients

500 g linguine
2 cloves garlic
1 fresh red chilli
½ a bunch fresh flat-leaf parsley
olive oil
1 tablespoon small capers
4 x 40 g herring fillets , skin on, scaled and pin-boned, from sustainable sources
1 handful of ripe cherry tomatoes , on the vine
1 lemon
optional
1 knob unsalted butter
extra virgin olive oil

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Jamie's Fish Supper

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Method

Cook the linguine in a pan of boiling salted water, according to the packet instructions.
Peel and finely slice the garlic, then finely slice the chilli. Pick and finely chop the parsley leaves, then finely slice the stalks.
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, or until just starting to colour.
Cut the herring into 2cm strips, then add to the pan and cook for 2 minutes. They will start to break up but don’t worry. Quarter and add the tomatoes and squeeze in the lemon juice.
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 sea salt and black 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.

Tip

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