Add 140 g Spaghetti to a pan of boiling water. Simmer for 12 minutes.
Heat 1 tablespoon Olive oil over a low heat and add 2 Shallots and 2 Garlic cloves. Cook for 4 minutes until the shallots start to soften.
Add 8 Cherry tomatoes and 100 g Spinach. Continue to cook until the spinach gas wilted, about 5 minutes.
Drain the spaghetti and add to the pan with about 50ml/0.25cup of the pasta water and 190 g Mackerel fillets.
Add 4 Sun-dried tomatoes, 5 g Fresh parsley, 60 g Creme fraiche20 g Parmesan and the juice and zest of 1 Lemon. Mix well, but carefully so as to not break up the mackerel any more. Serve immediately.
Notes
A splash of white wine added at the same time as the lemon adds a lovely richness to this.
If you like spicy food, then add a sprinkle of red chilli flakes before serving.
Capers add a lovely extra flavour to this mackerel recipe.
We used unsmoked mackerel for this recipe, but you could use smoked if you prefer.