This recipe was inspired by my recent travels to Croatia down through the Dalmatian Adriatic coast, where seafood is the staple and everything is always always served with garlic and parsley in lovely lush crisp locally produced olive oil. This is a fresh summery pasta best served with a chilled rose' or sauv blanc while you lounge by the balcony watching the waves roll in.You will need:
2 tins regular mackerel (300g each), well flaked
Angelhair pasta enough for two
2 - 3 cloves garlic, crushed & finely chopped into the finest extent you can get it
2 handfuls of flatleaved continental parsley, roughly chopped
3-4 Tbsp extra virgin olive oil
Sea salt & cracked black pepper to taste
Method:
1) Marinate garlic in olive oil and salt & pepper for 20 - 30 minutes
2) Boil paste till al dente. Drain.
3) Mix with olive oil/garlic while still hot, toss well
4) Add flaked mackerel & parsley, toss well.
5) Serve hot or cold with extra pepper or olive oil to garnish.
