Linguine with Smoked Fish
A deliciously simple linguine with smoked fish, green beans, dijon mustard, tomatoes and basil. Fresh, vibrant, and perfect for spring!
Bring a large pot of salted water to the boil.
Put a frying pan over medium heat and add 2 tablespoons of olive oil, along with the onion and garlic. Fry for 3 mins until translucent but not brown.
Put the mustard, vinegar and cream in a large bowl and mix well. Add the cooked onion mix and season to taste.
Place the linguine into the boiling water and cook for about 10 minutes, until almost tender to the bite but not completely cooked. Add the beans and cook for a further 2 mins or until the linguine is cooked. Drain well and add to the cream mixture.
Add the smoked fish, capers, tomato, basil, and parsley, reserving a few herbs for garnish. Gently toss everything together, transfer it into two bowls and top with the remaining herbs.
200g dried linguine
2 Tbsp olive oil
1 red onion, peeled and finely diced
1 garlic clove, peeled and finely chopped
125g fresh green beans, stalk ends cut off, chopped roughly into 1cm lengths
1 pack cherry tomatoes, halved
25g capers, drained
2 sprigs of basil, leaves picked and roughly chopped
A small bunch of parsley, roughly chopped
300g smoked fish, skinned, boned, and broken into bite-sized pieces
20g dijon mustard
15ml white wine vinegar
Salt and pepper, to taste