{"id":1070,"date":"2013-08-14T19:20:46","date_gmt":"2013-08-14T19:20:46","guid":{"rendered":"http:\/\/loadsofrecipes.supernovawp.com\/?p=1070"},"modified":"2013-08-14T19:20:46","modified_gmt":"2013-08-14T19:20:46","slug":"pasta-with-mackerel-marsala-and-pine-nuts","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/fish-recipes\/pasta-with-mackerel-marsala-and-pine-nuts\/","title":{"rendered":"Pasta with mackerel, Marsala and pine nuts"},"content":{"rendered":"<p>Pasta and mackerel work well together, try and get very fresh fish.\u00a0 The Marsala adds a bit of sweetness and the pine nuts add texture.<!--more--><\/p>\n<p><strong>Serves<\/strong><br \/>\n2<\/p>\n<p><strong>Cooking time<\/strong><br \/>\n20 mins<\/p>\n<p><strong>Ingredients<\/strong><br \/>\n50g sultanas<br \/>\n200g linguine<br \/>\nsalt<br \/>\n2 tbsp olive oil<br \/>\n1 banana shallot, finely chopped<br \/>\n60ml\/4 tbsp Marsala<br \/>\n2 fillets of smoked mackerel, skinned and flaked<br \/>\n2 tbsp capers, drained<br \/>\nfew drops of red wine vinegar<br \/>\nhandful of fresh dill, chopped<br \/>\n25g pine nuts<\/p>\n<p>Soak the sultanas in hot water and put a pan of water on to boil for the pasta. Once boiling, add salt and then the linguine.<\/p>\n<p>Heat the oil in a frying pan and cook the shallots over a low heat for a few minutes until soft. Add the Marsala and let it bubble for a minute before adding the mackerel, the sultanas (after squeezing out the water), capers and a few drops of red wine vinegar. Add the dill and pine nuts and stir well to heat through.<\/p>\n<p>Check the pasta and before draining, remove a few spoonfuls of the starchy cooking liquid and add to the mackerel. Drain the pasta and return to the pan.<\/p>\n<p>Add the mackerel to the pasta and toss well to combine. Taste and add more vinegar if you think it needs it. Finish with a grind of black pepper and serve immediately. NB don&#8217;t be tempted to add parmesan to this pasta dish!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta and mackerel work well together, try and get very fresh fish.\u00a0 The Marsala adds a bit of sweetness and the pine nuts add texture.<\/p>\n","protected":false},"author":2,"featured_media":1071,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14,20,23,24,26],"tags":[51,55,57],"class_list":["post-1070","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-recipes","category-italian-recipes","category-main-course-recipes","category-mediterranean-recipes","category-pasta-recipes","tag-fish-recipes","tag-italian-recipes","tag-pasta-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=1070"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/1070\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media\/1071"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}