Linguine in Mint Pesto with Mackerel Fillets and Anchovies in Spiced Sauce
- Ingredients 4 people
- Difficulty easy
- Ready in 40 minutes
Ingredients
- 400g of Linguine
- 1 can of Anchovy Fillets in Spiced Sauce
- 1 package of Mackerel Fillets in Olive Oil Rizzoli
- 150g of Fresh mint leaves
- 50g of Roasted almonds
- 50g of Grated Parmesan cheese
- 1 clove garlic
- 100ml of Extra virgin olive oil
- as required Halls
- as required Black pepper
- (optional) Grated zest of one lemon
Products
Anchovy Fillets in Spiced Sauce
Process
How to make : Linguine in Mint Pesto with Mackerel Fillets and Anchovies in Spiced Sauce- Prepare the mint pesto: Wash the mint leaves and dry them gently. Toast the almonds in a pan or buy them already toasted.
- In a blender, add the mint leaves, almonds, grated Parmesan cheese, garlic clove, and a pinch of salt.
- Blend everything by gradually adding EVO oil and to taste a little oil from the Mackerel and Anchovy Sauce until creamy and smooth. Adjust salt and pepper to taste.
- Cook linguine: Bring a large pot of salted water to a boil. Cook the linguine following the instructions on the package until al dente. Drain the linguine, reserving a ladleful of the cooking water.
- Combine the ingredients: In a large bowl, add the mint pesto and some of the linguine cooking water to the drained linguine for a creamier consistency.
- Add the mackerel fillets in olive oil, cut more or less coarsely to taste, and gently stir everything together until the linguine is well seasoned.
- At the end, add the anchovies in hot sauce with the remaining of their sauce and serve.
