Recipe information
Yield
Serves 4
Ingredients
6 tablespoons olive oil
3/4 cup finely chopped shallots (about 3 large)
1 1/2 tablespoons finely chopped garlic
1 1/2 pounds cherry tomatoes, halved (about 24 tomatoes)
1/2 cup plus 2 tablespoons finely chopped fresh parsley
3/4 teaspoon dried crushed red pepper
18 ounces smoked whitefish (chubs),* skinned, boned, coarsely flaked
9 ounces fresh linguine
*Available at delicatessens, fish markets and some supermarkets.
Preparation
Step 1
Heat oil in heavy large skillet over medium heat. Add shallots and garlic. Sauté until shallots begin to soften, about 2 minutes. Reduce heat to medium-low. Add tomatoes, 1/2 cup parsley and crushed red pepper and stir until tomatoes are just tender, about 8 minutes. Add whitefish and cook until heated through, about 3 minutes.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Step 3
Toss fish mixture with pasta. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with 2 tablespoons parsley.
