Pasta With Smoked Whitefish, Tomatoes And Garlic
- 6 tablespoons olive oil
- 3/4 cup finely-chopped shallots - (abt 3 large)
- 1 1/2 tablespoons finely-chopped garlic
- 1 1/2 pounds cherry tomatoes - (abt 24 tomatoes) halved
- 1/2 cup finely-chopped fresh parsley plus
- 2 tablespoons finely-chopped fresh parsley
- 3/4 teaspoon dried crushed red pepper
- 18 ounces smoked whitefish (chubs) skinned, boned, and coarsely flaked, see * Note
- 9 ounces fresh linguine
- Salt to taste
- Freshly-ground black pepper to taste
* Note: Available at delicatessens, fish markets and some supermarkets.
Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Sauté 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.