Ingredients

The following ingredients have 5 Servings
  • 500 g dried linguine
  • 2 cloves of garlic
  • 1 fresh red chilli
  • ½ a bunch fresh flat-leaf parsley (15g)
  • olive oil
  • 1 tablespoon baby capers
  • 4 x 40 g herring fillets skin on, scaled, pin-boned, from sustainable sources
  • 1 handful of ripe cherry tomatoes on the vine
  • 1 lemon
  • 1 knob unsalted butter optional
  • extra virgin olive oil

Instruction

  • Cook the linguine in a pan of boiling salted water, according to the packet instructions.
  • Peel and finely slice the garlic, then finely slice the chilli. Pick and finely chop the parsley leaves, then finely slice the stalks.
  • Put a large frying pan on a high heat and add a few good lugs of olive oil. Once hot, add the garlic, chilli, capers and parsley stalks. Cook for a couple of minutes, or until just starting to colour.
  • Cut the herring into 2cm strips, then add to the pan and cook for 2 minutes. They will start to break up but don’t worry. Quarter and add the tomatoes and squeeze in the lemon juice.
  • Use tongs to transfer the cooked linguine straight into the frying pan, bringing a little of the cooking water with it. Add the butter (if using), and toss everything together in the pan.
  • Have a taste, season with sea salt and black pepper, add most of the parsley leaves and a lug of extra virgin olive oil. Mix again – use tongs if you need to – then transfer to a large platter.
  • Scatter over the remaining parsley leaves and whack it in the centre of the table so everyone can tuck straight in.