Smoked mackerel spaghetti with crispy breadcrumbs

Name: Smoked Mackerel Spaghetti with Crispy Breadcrumbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 375 ml (1 1/2 cups) Rao's marinara sauce; 400 g spaghetti; 120 g smoked mackerel, flaked; Juice of 1 lemon; 45 ml (3 tbsp) fresh parsley; 3 tbsp olive oil; 62.5 ml (1/4 cup) breadcrumbs; 1 garlic clove, minced; 85 ml (1/3 cup) pasta cooking water; Salt; Freshly ground black pepper

Recipe by Chef Simon Pierre Huneault

Servings: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Storage: Up to 2 days

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Ingredients
375 ml (1 1/2 cups) Rao’s marinara sauce
400 g spaghetti
120 g smoked mackerel, flaked
Juice of 1 lemon
45 ml (3 tbsp) fresh parsley
3 tbsp olive oil
62.5 ml (1/4 cup) breadcrumbs
1 garlic clove, minced
85 ml (1/3 cup) pasta cooking water
Salt
Freshly ground black pepper
Directions
Prepare the breadcrumbs: In a small bowl, mix the breadcrumbs, minced garlic, and 1 tablespoon of olive oil. Spread the mixture on a baking sheet and toast in the oven at 325°F for about 10 minutes. Set aside.
Pour the Rao’s marinara sauce into a large skillet and heat gently.
Cook the pasta al dente in salted boiling water and reserve 1/3 cup of pasta cooking water.
Add the al dente pasta to the marinara sauce and gently toss. Add the reserved pasta cooking water and continue cooking the pasta.
Off the heat, add the smoked mackerel, parsley, and lemon juice. Adjust seasoning to taste.
Plate the pasta, drizzle with olive oil, add freshly ground black pepper, and top with the crispy breadcrumbs.