- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 8 oz
- spaghetti
- 250 g
- 12 oz
- smelts
- 375 g
- 3 tbsp
- all-purpose flour
- 45 mL
- 1/8 tsp
- each salt and pepper
- 0.5 mL
- 3 tbsp
- olive oil, divided
- 45 mL
- 2
- large cloves garlic, finely chopped
- ½ cup
- vegetable broth
- 125 mL
- 1 tbsp
- capers
- 15 mL
- 2 cups
- diced tomatoes (5 medium tomatoes)
- 500 mL
- 2 tbsp
- finely chopped chives, plus more for garnish
- 30 mL
- 2 tsp
- lemon zest
- 10 mL
- 8
- thin slices ciabatta baguette, toasted
Directions
Step 1
Cook pasta according to package directions. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and keep warm
Step 2
Meanwhile, 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.
Step 3
In 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.
Step 4
Divide 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.
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Nutritional Facts
- Nutrition Description:
- Per Serving (1/4 of the recipe)
- Calories:
- 530
- Fat:
- 14 g
- Saturated Fat:
- 2 g
- Carbs:
- 73 g
- Fibre:
- 4 g
- Sugar:
- 7 g
- Cholesterol:
- 70 mg
- Protein:
- 30 g
- Sodium:
- 740 mg
