Herring Linguine- Mediterranean StyleBack

Herring Linguine


500 g dried linguine
freshly ground black pepper
sea salt
olive oil
2 cloves garlic, peeled and finely sliced
1 fresh red chilli, finely sliced
1 small bunch fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely sliced
1 tablespoon small capers
4 x 40 g herring fillets, cut into 2cm strips
1 lemon
1 small handful vine cherry tomatoes, quartered
1 knob butter, optional
Add the linguine to a pan of boiling salted water and cook following the packet instructions. 
Whilst the pasta is cooking, place a large frying pan on a high heat and add a decent dash of olive oil. Once hot, add the capers, garlic, chilli, and parsley stalks. Cook all of those ingredients for a couple of minutes, or until just starting to colour. Add the herring strips to the pan and cook for 2 minutes. If the herring fillets start to break up don't worry this is normal. Add the tomatoes and squeeze in the juice of a lemon. 
Transfer the cooked linguine straight into the frying pan using a pair of tongs, bringing a little of the cooking water with it. Add butter, and toss everything together in the pan. Season with salt and pepper; add most of the parsley leaves and a dash of extra virgin olive oil. Mix all of these ingredients again then transfer to a large platter. Place the remaining parsley leaves over the dish and place it on the table for all to share!
Serves 4-6