Pasta With Smoked Whitefish, Tomatoes And Garlic

Recipe Ingredients

6 tablespoons	90ml	Olive oil
3/4 cup	109g / 3.8oz	Finely-chopped shallots - (abt 3 large)
1 1/2 tablespoons	22ml	Finely-chopped garlic
1 1/2 lbs	681g / 24oz	Cherry tomatoes - (abt 24 tomatoes) - halved
1/2 cup	73g / 2.6oz	Finely-chopped fresh parsley - plus
2 tablespoons	30ml	Finely-chopped fresh parsley
3/4 teaspoon	3.8ml	Dried crushed red pepper
18 oz	511g	Smoked whitefish (chubs) - skinned, boned,
		And coarsely flaked, see * Note
9 oz	255g	Fresh linguine
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

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.

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

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

This recipe yields 4 servings.

Source:
Bon Appetit, July 1998

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