Recipe Tip: Pasta: Linguine al Fichi - Falstaff
Top Recipe for 2 Persons. All ingredients and tips for getting it right. Salty and sweet: this pasta dish has a variety of flavour components thanks to figs, mackerel and olives.
- 2 clove(s)garlic
- 4 piecedried tomatoes
- 10 gbread crumbs
- 125 gtin of mackerel fillets in oil
- 250 gpasta
- someolive oil
- 2anchovy fillets
- 8black olives, stoned
- 1 splash(es)dry white wine
Step 1Finely chop the garlic, quarter the figs, cut the dried tomatoes into small pieces. Toast the breadcrumbs briefly in a dry pan until they have taken on a little colour.
Step 2Take the mackerel out of the tin and reserve the oil.
Step 3Bring enough water to the boil in a saucepan to just cover the pasta. Cook the pasta in it according to the packet instructions until al dente.
Step 4Heat the oil from the mackerel plus a little olive oil in a frying pan over a medium heat. Briefly sauté the figs until they have taken on some colour. Lift them out of the pan.
Step 5Add the anchovy fillets and the chopped garlic and sauté until the fillets have dissolved. Add the chopped dried tomatoes and olives and sauté briefly. Finally, carefully fold in the mackerel pieces and the fried figs. Deglaze with a dash of white wine, reduce and remove from the heat.
Step 6When the pasta is cooked, strain and save a cup of pasta cooking water.
Step 7Return the sauce to the heat. Add the pasta to the sauce and add half of the reserved cooking water. Stir and simmer until a creamy sauce forms. Add more pasta cooking water if necessary.
Step 8Divide among warmed plates, season and sprinkle with the toasted breadcrumbs and serve immediately.