Smoked haddock spinach pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Fresh spinach; washed and stemmed |
| 6 | ounces | Dried pasta shapes; (shells are good |
| ; because they allow | ||
| ; some | ||
| Sauce to nestle inside) | ||
| 10 | ounces | Smoked haddock; (preferably un-dyed) |
| 1 | ounce | Butter |
| Salt and pepper | ||
| ¼ | teaspoon | Fresh lemon juice |
| 3 | Floz double cream | |
| 3 | ounces | Pecorino cheese |
Directions
Put the wet spinach in a large saucepan and cook over a low heat, shaking the pan, until the spinach has reduced in volume and made its own liquid.
Add ½ teaspoon salt and cover the pan. Cook gently for 5-8 minutes, then drain the spinach thoroughly in a fine sieve, squeezing out as much liquid as possible.
Meanwhile boil the pasta until it is al dente, in other words it still has a little firmness. Drain well.
Chop the spinach roughly. Melt the butter in a saucepan, add the chopped spinach, smoked haddock and nutmeg and heat through until the fish becomes pale and flaky, about 2 minutes. Squeeze in a little lemon juice, then stir in the cream. Add the pasta, mix thoroughly and season to taste.
Place in a hot serving dish and grate the cheese over the top.
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