10 Minute Spaghetti with Tinned Kipper Fillets

Tinned food can really be quite tasty, there's no excuse to not give it a go.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Cook: 10 min

Ingredients

Kippers in sunflower oil 1
Chicken stock cube 1
Garlic 1 clove
Black olives 10
Capers 2 tsp
Red chilli 1
Parsley 2 tbsp
Parmigiano reggiano (optional) as you like
Spaghetti for 2 people

Method

1
Put a chicken stock cube instead of salt in boiling water and cook the pasta. The pasta water will be part of the sauce.
2
Put 2 tablespoons of the sunflower oil from the tinned kippers into a frying pan and heat on medium. Add the smashed garlic.
3
Remove the garlic after 1 minute and add the black olives, capers and sliced red chilli. Add 3 ladles of pasta water.
4
Remove the kippers from the oil in the tin and add to the frying pan. Turn the heat up to high and flake half of the kippers with tongs.
5
Keep half of the kippers whole. Reduce the sauce to about a third on high heat.
6
When the pasta is cooked, add to the frying pan and turn the heat down to low. Add the chopped parsley and mix well for 1 minute to emulsify the sauce.
7
Transfer to a serving dish, garnishing with the whole kippers. Grate some Parmesan on top if you like.

Tips & Note

10 Minute Spaghetti with Tinned Kipper Fillets

Tinned food can really be quite tasty, there's no excuse to not give it a go.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Cook: 10 min

Ingredients

Kippers in sunflower oil 1
Chicken stock cube 1
Garlic 1 clove
Black olives 10
Capers 2 tsp
Red chilli 1
Parsley 2 tbsp
Parmigiano reggiano (optional) as you like
Spaghetti for 2 people

10 Minute Spaghetti with Tinned Kipper Fillets

Recipe ID :2666 Posted on 07 JUN 2017

Serves 2

Cook 10min
views 403
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Tinned food can really be quite tasty, there's no excuse to not give it a go.

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Ingredients

Print Ingredients Email Ingredients
1
1
1 clove
10
2 tsp
1
2 tbsp
as you like
for 2 people

Method

Cook
10min
1
Put a chicken stock cube instead of salt in boiling water and cook the pasta. The pasta water will be part of the sauce.
2
Put 2 tablespoons of the sunflower oil from the tinned kippers into a frying pan and heat on medium. Add the smashed garlic.
3
Remove the garlic after 1 minute and add the black olives, capers and sliced red chilli. Add 3 ladles of pasta water.
4
Remove the kippers from the oil in the tin and add to the frying pan. Turn the heat up to high and flake half of the kippers with tongs.
5
Keep half of the kippers whole. Reduce the sauce to about a third on high heat.
6
When the pasta is cooked, add to the frying pan and turn the heat down to low. Add the chopped parsley and mix well for 1 minute to emulsify the sauce.
7
Transfer to a serving dish, garnishing with the whole kippers. Grate some Parmesan on top if you like.
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