Filter
Reset
Sort ByRelevance
David Ogle
Spaghetti with mackerel and mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 3 tablespoons of oil and fry the bread crumbs, the garlic and lemon zest with golden brown.
-
Remove the mixture from the pan and set aside.
-
Cook the spaghetti.
-
Heat the rest of the oil and heat the mackerel, tomatoes and lemon juice for about 2 minutes.
-
Spoon the spaghetti with the capers and fresh mint loosely through the mackerel mixture.
-
Sprinkle before serving with the toasted bread crumb.
-
15 minMain dishfarfalle, bottle gourd, gold salami, Red onion, sage, traditional olive oil, chicken broth in pot, Pecorino Romano,pasta with pumpkin and salami -
30 minMain dishcrumbly potatoes, carrots, shoulder ham, fresh chives, mustard, liquid honey, semi-skimmed milk, garden peas, bunch onions,spring stew with ham and mustard -
30 minMain disholive oil, Red onion, garlic, eggplant, Red pepper, tomato cubes, Red wine vinegar, capers, maccheroni, Dutch hard goat cheese,maccheroni with stewed vegetables -
15 minMain dishzucchini, olive oil, leeks, oregano, dried Italian herbs, smoked salmon, Mozzarella, cooking cream, tagliatelle,zucchini stuffed with salmon and leek
Nutrition
1000Calories
Sodium0% DV0g
Fat74% DV48g
Protein76% DV38g
Carbs34% DV101g
Fiber0% DV0g
Loved it