Smoked haddock spinach pasta

4 servings

Ingredients

Quantity Ingredient
2¼ pounds Fresh spinach; washed and stemmed
6 ounces Dried pasta shapes; (shells are good
; because they allow
; some
Sauce to nestle inside)
10 ounces Smoked haddock; (preferably un-dyed)
1 ounce Butter
Salt and pepper
¼ teaspoon Fresh lemon juice
3 Floz double cream
3 ounces Pecorino cheese

Directions

Put the wet spinach in a large saucepan and cook over a low heat, shaking the pan, until the spinach has reduced in volume and made its own liquid.

Add ½ teaspoon salt and cover the pan. Cook gently for 5-8 minutes, then drain the spinach thoroughly in a fine sieve, squeezing out as much liquid as possible.

Meanwhile boil the pasta until it is al dente, in other words it still has a little firmness. Drain well.

Chop the spinach roughly. Melt the butter in a saucepan, add the chopped spinach, smoked haddock and nutmeg and heat through until the fish becomes pale and flaky, about 2 minutes. Squeeze in a little lemon juice, then stir in the cream. Add the pasta, mix thoroughly and season to taste.

Place in a hot serving dish and grate the cheese over the top.

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Carlton Food Network

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