Seaside Pasta

Name: Seaside Pasta
Yield: Serves 6–8
Ingredients: juice of 1 small lemon; 1 clove of garlic, chopped finely; 1 teaspoon (5 ml spoon) caster sugar; 2 teaspoons (2 x 5 ml spoon) capers, chopped small; 10 oz (275 g) ‘boil in the bag’ smoked haddock; 6 oz (175 g) pasta shells; 2 small to medium-size red peppers, seeds removed and chopped very small; 6 tablespoons (6 x 15 ml spoon) olive oil; small crisp lettuce leaves, to garnish; 1 tablespoon (15 ml spoon) chopped fresh dill weed or 2 teaspoons (2 x 5 ml spoon) dried dill weed; 1 tablespoon (15 ml spoon) chopped fresh dill weed or 2 teaspoons (2 x 5 ml spoon) dried dill weed; salt and black pepper; salt and black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

The fact that cold pasta can be delicious is always a surprise to people the first time they try it. Here, pasta shells are coated in a rich red pimento sauce with smoked haddock, capers and dill weed.

Ingredients

10 oz (275 g) ‘boil in the bag’ smoked haddock
6 oz (175

Main course
Pescatarian

Method

Cook the fish according to the instructions on the bag. Meanwhile, cook the pasta in boiling salted water until just tender; still with a slight bite to it. Rinse with cold water, drain well and put aside in a mixing bowl. When the fish is ready, open the bag, skin the fish, flake roughly and leave on one side. Put the chopped peppers in a saucepan with the olive oil, the lemon juice and the ch