Panfried Smelts & Tomato-Caper Spaghetti
Prep Time
Serves
Cooking Mode
8 oz spaghetti
12 oz smelts
3 tbsp all-purpose flour
⅛ tsp each salt and pepper
3 tbsp olive oil, divided
2 large cloves garlic, finely chopped
½ cup vegetable broth
1 tbsp capers
2 cups diced tomatoes (5 medium tomatoes)
2 tbsp finely chopped chives, plus more for garnish
2 tsp lemon zest
8 thin slices ciabatta baguette, toasted
8 oz spaghetti
12 oz smelts
3 tbsp all-purpose flour
⅛ tsp each salt and pepper
3 tbsp olive oil, divided
2 large cloves garlic, finely chopped
½ cup vegetable broth
1 tbsp capers
2 cups diced tomatoes (5 medium tomatoes)
2 tbsp finely chopped chives, plus more for garnish
2 tsp lemon zest
8 thin slices ciabatta baguette, toasted
Directions
1Cook pasta according to package directions. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and keep warm
2Meanwhile, in large bowl toss smelts with flour, salt and pepper. Set aside. Heat 1 tbsp (15 mL) oil in non-stick skillet on medium-high heat. Fry smelts, in batches, turning occasionally until cooked through and flour coating is golden, approx. 5 min. per batch. Add another 1 tbsp (15 mL) oil as needed. Keep smelts warm.
3In another skillet, heat remaining 1 tbsp (15 mL) oil on medium-low heat. Stir in garlic; cook just until garlic turns golden. Stir in vegetable broth, reserved pasta water and capers. Bring to a simmer over medium-high for about 2 min. to thicken slightly. Reduce heat to low. Stir in tomatoes, chives, lemon zest and reserved pasta; mix well.
4Divide pasta among 4 plates, alongside 2 slices toasted bread per plate. Arrange smelts on top of toast. Garnish with chives and serve with lemon wedges, if desired.
Disclaimer
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Personal Note
Personal Note
