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  • 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Olive oil

  2. 3/4 cup 109g / 3.8oz Finely-chopped shallots - (abt 3 large)

  3. 1 1/2 tablespoons 22ml Finely-chopped garlic

  4. 1 1/2 lbs 681g / 24oz Cherry tomatoes - (abt 24 tomatoes) - halved

  5. 1/2 cup 73g / 2.6oz Finely-chopped fresh parsley - plus

  6. 2 tablespoons 30ml Finely-chopped fresh parsley

  7. 3/4 teaspoon 3.8ml Dried crushed red pepper

  8. 18 oz 511g Smoked whitefish (chubs) - skinned, boned,

  9. And coarsely flaked, seeNote

  10. 9 oz 255g Fresh linguine

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: Available at delicatessens, fish markets and some supermarkets.

  2. Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Saute until shallots begin to soften, about 2 minutes. Reduce heat to medium-low. Add tomatoes, 1/2 cup parsley and crushed red pepper and stir until tomatoes are just tender, about 8 minutes. Add whitefish and cook until heated through, about 3 minutes.

  3. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot.

  4. Toss fish mixture with pasta. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with 2 tablespoons parsley.

  5. This recipe yields 4 servings.

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