Smoked Mackerel Pasta With Chilli & Lemon

Smoked mackerel pasta with chilli, lemon and some glorious golden breadcrumbs to offer texture to a quick, frugal and really simple dinner.

This simple, light and spicy fish pasta will go right from your pantry to your table in around 15 minutes making it a wonderful mid-week munch.

Quick and Easy Spicy Fish Pasta

I have a thing for fish, I love cooking with it and eating it and for me the finest fish in the sea is mackerel.

I use it all of the time, it is delicious, rich and comparatively speaking incredibly cheap.

This wonderful quick pasta recipe uses smoked mackerel fillets rather than fresh fish, which makes this dish to cook.

I use it in recipes as diverse and smoked mackerel risotto, smoked mackerel, apple and bacon salad, smoked mackerel potato frittata and even a smoked mackerel kedgeree.

It has a wonderfully aromatic smokey flavour, robust but moist flesh and it absolutely sings in this pasta recipe.

The oily fish is tempered by the addition of lemon juice and lemon zest, and given a but of bite with dried chilli flakes.

The dish is finished with some wonderfully crispy and golden garlic breadcrumbs.

If mackerel is your thing check out my canned mackerel fish cakes, whole baked mackerel and fresh devilled mackerel fillets.

I even have an incredible tinned-sardine pasta bolognese!

Frequently Asked Questions

Should I use peppered or plain mackerel fillets?

This recipe works equally well with either, use whatever you prefer.

Can I use a whole smoked mackerel?

Yes of course, but they can be a bit messy to flake up, if that does not bother your then knock yourself out!

Can I use different types of pasta?

Definitely, this is great with everything from conchiglie to pappardelle and even orecchiette.

The only pasta that I would avoid are “tubes” because there is just not a sauce to make it work.

Do I have to add the chilli?

No, it can be omitted or scaled back as per your preference.

Can this be eaten cold?

Yes, this is great as a lunchbox dish, but I would pack the breadcrumbs separately to keep them crisp.

Serving Suggestions

This recipe is designed to be a simple pasta dish and I’d usually serve it as it comes with maybe a bread side.

I’ve quite happy with some toasted ciabatta or focaccia bread, drizzled with a little olive oil.

But my wife ALWAYS insists on garlic bread… to be fair I could say that about practically any meal!

Equipment Used

I only recommend specific brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Saucepan for boiling pasta, I use a 24cm or 10″ saucepan.
• Medium (24cm or 10″) frying pan.
• Small bowls.
• Sharp kitchen knife.
• Chopping board.