Citrus Mackerel Spaghetti with Pangrattato

Servings: 6

Background

Rosie says: “This recipe was born, like the best of them, out of necessity. While living with my first boyfriend in my early twenties, we existed almost exclusively off BLTs and a version of this pasta. Tinned fish and dried pasta were affordable, and this recipe became a staple dinner. It’s for the cash poor and the time poor, yet it’s serving big time flavour. It’s made up of pantry staples and will be on the table in less than half an hour.“

Ingredients

Method

1. First make the pangrattato by blitzing the bread into breadcrumbs in a food processor.
2. In a frying pan, over a medium heat, heat a tablespoon of the olive oil and fry the breadcrumbs with the garlic until golden brown and crisp. I like to take them pretty dark, bordering on a little burned, but you do you.
3. Cook the spaghetti in well-salted, boiling water until al dente. Put the mackerel, capers, chilli flakes, lemon zest and juice, most of the parsley and half the olive oil into a large mixing bowl and combine thoroughly.
4. Drain the pasta, reserving a little of the water, and add it to the mackerel mixture.
5. Mix vigorously, adding a little pasta water and more olive oil if it seems too dry. You should end up with a glossy sauce that clings to the pasta.
6. Serve on a large platter, topped with the pangrattato and the rest of the chopped parsley.