Ingredients
-
¼ cup golden raisins
-
2 tablespoons hot water
-
¾ pound spaghetti
-
7 tablespoons olive oil
-
1 pound mackerel fillets
-
1 teaspoon salt
-
½ teaspoon fresh-ground black pepper
-
1 small onion (chopped)
-
¼ cup pine nuts
-
¼ cup chopped fresh dill
Directions
-
Put the raisins and the hot water in a small bowl and leave until the water is absorbed. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the spaghetti.
-
Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the mackerel with 1/4 teaspoon each of the salt and pepper. Cook the fish until just done, 2 to 3 minutes per side for 1/2-inch thick fillets. Remove the fish and then wipe out the pan. When the fish is cool enough to handle, discard the skin and flake the fish.
-
In the same pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring, until starting to soften, about 3 minutes. Add the pine nuts and cook, stirring occasionally, until starting to brown, about 3 minutes. Add the raisins, mackerel, the remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Toss the mixture with the spaghetti, the remaining 5 tablespoons olive oil, and the dill.
Notes
Variation Spaghetti with Sardines and Pine Nuts: In place of the mackerel, add two 3 1/2-ounce cans of boneless, skinless sardine fillets, drained, to the pan for the last 2 minutes of cooking. Break the fillets into flakes with a spoon.
Suggested Pairing
The full-force flavors of this dish—from the sweet raisins and strong mackerel to the dill—need to be paired with a full-flavored, acidic white wine. Try a Sauvignon Blanc from northern Italy or New Zealand.