Pasta Spirals with Smoked Haddock

Name: Pasta Spirals with Smoked Haddock
Yield: Serves 4
Ingredients: Salt; 1 tablespoon tomato purée; Cayenne pepper; 2 bunches spring onions, trimmed and chopped finely (including the green parts); 450 ml (¾ pint) double cream; 3–4 tablespoons lemon juice; Fresh basil to garnish; grated Parmesan cheese to serve (optional); 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

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

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.

Ingredients

375 g (12 oz) pasta spirals
50 g (2

Method

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 a

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Part of

Smoked, Dried and Salted Fish

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