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    Mackerel linguine

    When time is short, a little can of flavoured mackerel can make preparing dinner for two very easy. You can always double the quantities to serve four, too. 

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2


    150g linguine pasta
    1 tbsp olive oil
    110g can John West Wood Smoked Irish Mackerel Fillets With Red Chilli In Sunflower Oil
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    270g pack cherry vine tomatoes, halved
    200ml white wine or vegetable stock
    50g essential Waitrose Pitted Black Olives, roughly chopped
    25g pack fresh flat-leaf parsley, chopped 


    1. Cook the pasta in a large pan of boiling water according to the packet instructions. Drain and return to the saucepan.

    2. Meanwhile, heat the olive oil and 1 tablespoon of oil from the can of mackerel in a small frying pan, add the onion and cook for 4-5 minutes until starting to soften. Stir in the garlic and cook for a further minute, then add the cherry tomato halves and cook for just a minute over a high heat. Pour in the wine or vegetable stock and bubble for a few minutes. Reduce the temperature, add the olives and continue to cook for 3-4 minutes to make a pulpy sauce.

    3. Flake the mackerel fillets into large pieces and carefully stir into the sauce. Cook for a further 2 minutes until heated through.

    4. Gently toss together the cooked pasta, mackerel sauce and parsley. Divide between two bowls and grind over some black pepper before serving. 

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