Linguine With Smoked Haddock, Tomatoes And Spinach

• 300 g dry linguine
• 650 g smoked haddock
• 300 ml low-fat creme fraiche
• 250 g cherry tomatoes (halved)
• 1 lemon, zest of
• 3 tablespoons small capers (rinsed)
• 200 g Baby Spinach

1. heat pan of salted boiling water and cook pasta according to the pack instructions
2. menawhile place the haddock in a deep sided frying pan over a medium heat and spoon over the creme fraiche. Turn the haddock in the creme fraiche a couple of times.
3. gently bring creme fraiche to simmering point, cover and simmer for 5-6 minutes or until haddock is just cooked through.
4. transfer haddock to a plate and with a fish slice and then remove skin and break fish into large chunks.
5. when pasta is cooked drain and reserve 4-5 tablespoons of cooking water.
6. return pasta to pan, add creme frasiche strained through a seive, the reserved cooking water, lemon zest, capers and spinach toss over a low heat until the spinach has begun to wilt, add the flaked haddock season with ground pepper and heat for a minute or two before serving in bowls.

linguine, haddock, cherry tomatoes, lemon, capers, spinach

Taken from www.food.com/recipe/linguine-with-smoked-haddock-tomatoes-and-spinach-407303 (may not work)