Smoked Haddock Linguine
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A linguine pasta in cream sauce with smoked haddock and soft boiled eggs.
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Ingredients
- 400g smoked haddock
- 4 eggs
- 800g - 1kg linguine
- Good pinch to taste smoked sea salt
- Good grind pepper
- 1/4 small glass white wine
- 2-3 small shallots
- small cup double cream
Recipe Method
Measure out enough water (usually about 3 small cups) to cook the haddock. Put this in a small pan, and bring to a simmer. Add the smoked haddock and simmer for around 3 minutes. Remove the haddock (it doesn't have to be fully cooked at this point), and reserve the cooking water from the haddock in a jug. We'll use this as a smokey stock.
To make the sauce, slice, then fry off the shallots in a medium hot frying pan until soft and gently browning. Finely slice the garlic and fry off for a couple of minutes. Add the white wine, and cook this on a gentle heat until all the alcohol has burnt off (the acidic fumes will vapourise, so you can smell when this is done). Add the double cream and a splash of the smoked haddock cooking stock and simmer on a low heat for a few minutes. Add salt and pepper to taste.
Bring a pan of salted water to the boil, then cook the tagliatelle as per the packet instructions (usually 10-12 mins for dried).
Cook the eggs in a pan of simmering water until just soft inside - around 6-8 mins, then gently peel.
Combine the smoked haddock with the sauce, then mix in the cooked tagliatelle and boiled eggs, serve :-)
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