Linguine, Smoked Haddock and Asparagus

  • 1 lb. Linguine (or Spaghetti)
  • 1 lb. Smoked Haddock
  • 1lb Fresh Asparagus
  • 2 to 3 cloves Garlic
  • Cinnamon stick
  • 2 tbs. extra virgin olive oil
  • 110ml Dry white wine
  • 1 tbs. roughly torn Basil leaves

Cut asparagus spears diagonally into 1-inch pieces.

Remove and discard skin from smoked haddock, tear into 1 inch slices. Chop garlic finely.

Cook the linguine in boiling salted water for 6 minutes, add the asparagus and cook together until the pasta is al dente (another 3 to 4 minutes). Drain and return to pan.

Whilst the pasta is cooking prepare the smocked haddock. Heat half the olive oil in a large heavy-bottomed pan. Add the cinnamon stick, smoked haddock wine and season with salt and black pepper. Cook for only 3 minutes. Remove cinnamon stick.

Toss the drained pasta with the remaining extra virgin olive oil and black pepper, add the smoked haddock and juices, check for seasoning and sprinkle over the roughly chopped basil leaves.

  • Cooking tips

    Which size spears should I choose?
    Umm, a frequently asked question... It depends!
    Are you going to indulge just you and a "friend"? Definitely Large.
    Entertaining? Need a vegetable to accompany the main course? Then choose Medium, one bundle will be generous for 3 people.
    For quiches, salads etc, choose Small.

    We have already washed and trimmed, unlike other suppliers, all our asparagus is ready to use.

    Time of cooking
    As a general rule, asparagus is cooked when the tips are tender, but not soft to the point of a knife. Caution! Withycombe asparagus is very fresh so it will need less cooking.

    Lay the lightly salted asparagus flat in the top of a steamer over boiling water. Cover and steam for approx 6 to 8 minutes.

    Tie the asparagus in bundles, or leave the band on, and stand in 2 inches of lightly salted boiling water. Cover the tips with foil to catch the steam. This ensures that the stalks cook in water, but the delicate tips cook in steam. About 6 to 8 minutes.

    Arrange the spears lengthwise (tops in centre) in a baking dish and add 2 serving spoons of water. Cover, and microwave on HIGH for 3 minutes. Rotate the dish a half turn, then microwave for another 2 minutes. Allow to stand before serving.

    Lightly brush spears with olive oil, season with salt and pepper to taste. Grill with medium heat (turn once) for about 3 minutes to desired tenderness. Serve as an appetiser with cured meats.