Smoked Mackerel & Leek Fettucine

salty mackerel, creamy ricotta and a generous amount of veggies

salty mackerel, creamy ricotta and a generous amount of veggies

This probably not a first date meal. In fact, only feed this meal to friends, family and people who know you well.

Why? Because the combination of fish and garlic, while a delight to the tastebuds, is not so kind to the olfactory system (that’s your nose).

mackerel - oily, smelly, good

mackerel – oily, smelly, good

All I’m saying is don’t breathe too close to anyone after this, ok?

And forget about any kissing…unless you happen to have a very understanding hubby who is capable of looking past your fishy garlic breath to your inner beauty (thanks baby!).

spaghetti squash - how GF people eat pasta

spaghetti squash – how GF people eat pasta

Now that’s the kind of romantic stuff they should be putting in wedding vows.

Smoked Mackerel & Leek Fettucine (serves 2)

  • 1/2 spaghetti squash, sliced lengthways, pulp and seeds removed
  • 1 tbsp olive oil
  • 1 smoked mackerel fillet, without the skin (I used peppered, smoked mackerel but plain smoked is fine)
  • 1 leek, finely sliced
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 2 tbsps ricotta
  1. Brush the fleshy side of the spaghetti squash with olive oil and season well. Turn it flesh side down onto a baking tray and bake at 375 for 45 minutes to an hour, depending on the size of your squash.
  2. Remove and gently fork the squash so that it forms noodle-like strips. Transfer these to a bowl and place back in the oven to keep warm.
  3. Melt the butter in a saucepan, add the garlic and leek and saute until the leek is soft.
  4. Take the pan off the heat and flake in the mackerel.
  5. Remove the squash from the oven and place in the saucepan together with the leeks and mackerel. Add the ricotta and gently stir everything together until well combined. Season with black pepper and serve immediately.

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