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David Ogle
Spaghetti with mackerel and mint
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Ingredients
Directions
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Heat 3 tablespoons of oil and fry the bread crumbs, the garlic and lemon zest with golden brown.
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Remove the mixture from the pan and set aside.
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Cook the spaghetti.
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Heat the rest of the oil and heat the mackerel, tomatoes and lemon juice for about 2 minutes.
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Spoon the spaghetti with the capers and fresh mint loosely through the mackerel mixture.
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Sprinkle before serving with the toasted bread crumb.
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Nutrition
1000Calories
Sodium0% DV0g
Fat74% DV48g
Protein76% DV38g
Carbs34% DV101g
Fiber0% DV0g
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