• 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!
Products: Salted Herring Fillets