Linguine With Smoked Haddock, Tomatoes And Spinach - cooking recipe

Ingredients

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

Preparation

heat pan of salted boiling water and cook pasta according to the pack instructions
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.
gently bring creme fraiche to simmering point, cover and simmer for 5-6 minutes or until haddock is just cooked through.
transfer haddock to a plate and with a fish slice and then remove skin and break fish into large chunks.
when pasta is cooked drain and reserve 4-5 tablespoons of cooking water.
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.