Garofalo linguine with chorizo and smoked haddock
This is a tasty yet very easy recipe for a weekday supper. With Garofalo gluten free linguine, this recipe is totally gluten free for all to enjoy.
Credited to: Garofalo
Kcal: 606.8
Difficulty: Pretty easy
Serves 4
10 mins prep
15 mins cooking time
Ingredients
- 300g Garofalo gluten free linguine
- 200g smoked haddock poached in boiling water witha bay leaf
- 200g soft chorizo sausage skin removed and broken in to small pieces
- 1 clove garlic finely chopped
- 4 tbsp extra virgin olive oil
- 2 tbsp finely chopped parsley
- 1/2 tsp cumin seeds
Method
- In a large saucepan place the finely chopped garlic in the oil and saute for a few minutes.
- Add the flaked poached smoked haddock and the chorizo sausage pieces and gently mix well.
- Cook on a gentle heat for a few minutes then add the cumin seeds.
- In the meantime, in a large pan bring 3 litres of salted water to boil. Once boiled, add the linguine and stir well.
- When the pasta is cooked, drain well and add to the saucepan with the fish sausage to warm through, whilst gently coating the pasta with the sauce.
- Add the chopped parsley and if needed a drizzle of olive oil. Season to taste and serve.
Nutritional information per serving
Kcal
606.8
Fat
28.6g
Carbs
58g
Protein
26.8g
Fibre
5.5g
Sugars
2.1g
Hints and tips:
Always follow the rule: per 100g pasta use 1 litre water and 8-10g of salt
