Pasta with Smoked Kippers

A kipper is a smoked herring and it's often served for breakfast in Scotland. This tinned kipper will deliciously transform your pasta sauce.

1 tin kippers
½ onion
1 dried chilli
2 Tbsp. extra-virgin olive oil
1 clove garlic
1 fish stock cube
spaghetti (200 g)
3 Tbsp. capers
fresh parsley

Start boiling the spaghetti but use the fish stock cube instead of salt. This pasta water will become the delicious sauce - it's very important.

Put the olive oil in a large frying pan on medium heat and add the smashed garlic. After 1 minute add the sliced onions.

When the onions have softened, add the deseeded and crushed chilli and 3 ladles of pasta water to stop it burning.

When the sauce has reduced to half add the kippers and capers. Mix well. Add more pasta water if the sauce has reduced too much.

When the spaghetti is cooked, add it to the pan and stir for 1 minute.

Transfer to a serving dish, sprinkle with the finely chopped parsley and serve.