Linguine with Smoked Fish
Linguine with smoked fish, green beans, dijon mustard, tomatoes and basil. A fresh summer meal.
Put a fry pan over medium heat, add 2 tablespoons of olive oil, the onion and garlic. Fry for 3 mins without browning.
Put the mustard, vinegar and cream in a large bowl and mix well. Add the onion mix. Taste and season.
Boil the linguine for 10 mins in plenty of salted water or 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 tender to the bite.
Drain well and add to the cream mixture.
Add the smoked fish, capers, tomato, basil and parsley. Gently mix all ingredients, serve and top with the reserved herbs.
200 grams Dried linguine
125 grams Green beans, stalk ends cut off, chopped roughly into 1cm lengths
1 pack Cherry tomatoes, halved
25 grams Capers
12 grams Basil, leaves picked and roughly chopped, a few leaves reserved for serving
2 tablespoons Olive oil
Salt and pepper, to taste
12 grams Parsley, roughly chopped, a few leaves reserved for serving
300 grams Smoked Warehou, skinned and boned, fish broken into bite-sized pieces
For the sauce:
1 Red onion, peeled and finely diced
1 Garlic clove, peeled and finely chopped
20 grams dijon mustard
15mls White wine vinegar