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
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

Prep Time: 15 mins

Total Time: 40 mins

Serves: 4 People

Recipe by Chef Simon Pierre Huneault

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.