For this zingy linguine, you'll pan-fry smoked fish in garlic oil, before adding your linguine and citrus cream sauce. Sprinkle with fresh chives and lemon zest to serve. 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
677 kJ 160 kcal
2186 kJ 518 kcal
Fat of which saturates
3.2 g 1.7 g
10.3 g 5.4 g
Carbohydrate of which sugars
23.2 g 1.6 g
75 g 5.2 g
Fibre
1.5 g
4.7 g
Protein
10 g
32.3 g
Salt
0.54 g
1.74 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
chives (100%)
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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