Mediterranean-Style Herring Linguine
Mediterranean-Style Herring Linguine
Get this quick and easy pasta recipe by Jamie Oliver from Jamie's Fish Suppers.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 4 - 6 servings
  • 1 x 500 grams pack dried Linguine
  • Sea salt and freshly ground Black pepper
  • Olive oil
  • 2 cloves of Garlic, peeled and finely sliced
  • 1 fresh Red chilli, finely sliced
  • 1 tablespoon small Capers
  • A small bunch of fresh flat-leaf Parsley, leaves picked and finely chopped, stalks finely sliced
  • 4 x 40 grams Herring fillets, skin on, scaled and pin-boned, cut into 2cm strips
  • A small handful of vine Cherry tomatoes, quartered
  • 1 Lemon
  • Optional: a knob of butter
  1. Add the linguine to a pan of boiling salted water and cook according to packet instructions
  2. Meanwhile, 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 until just starting to colour. Add the herring strips to the pan and cook for 2 minutes. They will start to break up but don’t worry. Add the tomatoes and squeeze in the juice of a lemon
  3. 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 salt and 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

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