Julie Le Clerc: Angel hair pasta with smoked tuna and lemon

Serves 4

350g angel hair pasta (spaghettini or tagliolini)

1/4 cup olive oil

3 cloves garlic, chopped

1/2 cup cream

zest and juice of 1 lemon

300g smoked fish, such as tuna or trout, flaked

1/2 cup torn fresh basil leaves

sea salt and freshly ground black pepper


1 Cook pasta in boiling salted water for 2-3 minutes or according to packet instructions, until al dente. Drain in a colander.

2 Meanwhile, heat oil in a large saucepan, add garlic and cook for 30 seconds over a medium heat. Add cream, lemon zest and juice, tuna and basil and simmer for 1-2 minutes to heat.

3 Toss hot drained pasta in hot sauce. Season with salt and pepper to taste and serve immediately. A sprinkling of capers is also delicious with this pasta dish.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

* Email Julie Le Clerc