This zesty, creamy linguine with tender smoked fish is so easy to make at home. For restaurant results, sprinkle over fresh chives and a hint of lemon zest. Buon appetito!
Prep Time
20 min
Cuisine
Italian
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2 x 100g smoked basa fillets<span class="strong">†</span>
1 soft cheese pot (50g)<span class="strong">†</span>
190g linguine<span class="strong">†</span>
1 Chinese rice wine sachet (15ml)
Typical Values
per 100g
per serving
Energy
663 kJ 157 kcal
2141 kJ 506 kcal
Fat of which saturates
3.2 g 1.6 g
10.4 g 5.2 g
Carbohydrate of which sugars
24.3 g 1.4 g
78.4 g 4.4 g
Fibre
1.7 g
5.4 g
Protein
9.8 g
31.6 g
Salt
0.54 g
1.73 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
5g chives
80g baby leaf spinach
spinach
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto)
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
190g linguine
semolina of durum wheat (gluten), water
1 Chinese rice wine sachet (15ml)
rice wine (100%)
Allergens
Allergens highlighted by † (fish, milk, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the linguine to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Once cooked, drain the linguine and reserve a cup of the starchy cooking water
2
While the linguine is cooking, peel and finely slice (don't chop!) the garlic
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a low heat
Once hot, add the slicedgarlic and cook for 1 min
Remove the pan from the heat and leave the garlic to infuse with the oil
3
Chop the smoked basa fillets into small bite-sized pieces
4
Return the pan with the garlic oil to a medium heat
Once hot, add the chopped basa and cook for 3-5 min or until cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
5
While the basa is cooking, chop the chives finely
Zest 1/2 [1]lemon
Slice the remainingnon-zested lemon into wedges
6
Once the basa is cooked through, add the Chinese ricewine, soft cheese and 100ml [150ml]starchy pasta water to the pan and cook for 2 min
Add the spinach and the juice of the zested lemon (reserve the wedges for garnish!)
Season very generously with salt and pepper and cook for 1-2 min further or until the spinach is wilted and you are left with a loose sauce
7
Add the drained linguine to the pan and give everything a good mix up - this is your lemony smoked fish & spinach linguine
8
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