NEED TO KNOW
|Type of dish||Seafood|
|Cooking time||<30 min|
Served up with stunning fish, a little lemon and wholemeal spaghetti, this simple supper will stave off winter chills.
|400g wholemeal spaghetti|
|4 slices of free-range streaky bacon, preservative free|
|2 cloves garlic, sliced|
|1 cup finely shredded kale|
|1 Tbsp olive oil|
|salt and black pepper|
|200g smoked fish|
|2 tsp wholegrain mustard|
1 lemon, zest and juice
|2 Tbsp walnut pieces|
Cook the spaghetti in boiling salted water. Reserve cup of cooking liquid before draining.
Finely chop the streaky bacon and fry until golden, add the garlic and butter, cook for a minute.
Toss the kale in olive oil, salt and pepper until well coated.
Separate the smoked fish into chunks before adding to the frying pan with the kale. Cook for 3-5 minutes until piping hot.
Add the reserved pasta water, wholegrain mustard, lemon zest and juice. Bring to the boil before folding through the pasta.
Serve scattered with walnut pieces.
- Sunday Star Times
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