Pasta Spirals with Smoked Haddock


You can use any of the pasta shapes which hold sauces well for this mouthwatering and quickly made supper dish. Smoky-flavoured, succulent haddock blends well with this creamy sauce.


  • 375 g (12 oz) pasta spirals
  • 50 g (2 oz) butter
  • 375 g (12 oz) smoked haddock fillet, skinned and cut into chunks
  • 2 teaspoons paprika
  • 1 tablespoon tomato purée
  • 450 ml (¾ pint) double cream
  • 2 bunches spring onions, trimmed and chopped finely (including the green parts)
  • 3–4 tablespoons lemon juice
  • Cayenne pepper
  • Salt
  • Fresh basil to garnish
  • grated Parmesan cheese to serve (optional)


Cook the pasta in plenty of boiling salted water until al dente.

Meanwhile, melt the butter in a large frying pan over a medium heat. Add the fish and stir around gently for about 3 minutes until the fish is opaque, then stir in the paprika followed by the tomato purée. Add the cream and bring up to the boil. Stir in the chopped spring onions and bubble gently for 1 minute, then remove from the heat and gradually stir in the lemon juice. Season with cayenne pepper and salt to taste.

When the pasta is ready drain it, put it into a warmed serving dish and roughly mix in the haddock and cream sauce. Garnish with fresh basil and serve at once, with or without grated Parmesan cheese.