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Smoked Pilchards With Pasta


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This is an odd recipe.  I bought a tin of smoked pilchards while on holiday in Cornwall and didn't know what to do with them.  This isn't really cooking - more warming through and the ingredients, not what you'd normally have on a boat, but I was determined that they didn't languish, unused, at the back of a cupboard like so many other unusual ingredients that I don't need, but find and buy.  It made a nice birthday supper for Toni aboard Far Horizon, whilst moored on Fleet dyke with a bottle of chilled chardonnay (ah! memories!)

1 small tin of smoked pilchards

1 handful of black olives, pitted and roughly chopped

2 – 3 sun dried tomatoes roughly chopped

1 – 2 dessertspoons of capers, chopped if large

Pasta of choice for two (we had spaghetti)


Drain some of the pilchard oil into a pan and add the pilchards.  Heat gently until they start to sizzle.  Add olives and tomatoes (and capers if desired) and finally toss in the cooked pasta stirring well to mix.

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