Garlicky Harissa Haddock & Tomato Gluten Free Linguine

Boil a full kettle

Peel and finely slice (don't chop!) your garlic

Cut your tomato[es] into thin wedges

Wash your salad, then pat dry with kitchen paper

Add your gluten free linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for an initial 7-8 min

Tip: This will finish cooking in your sauce later!

Once done, drain the linguine, reserving 50ml [60ml] [70ml] of starchy pasta water

Reboil half a kettle

Dissolve your harissa paste (can't handle the heat? Go easy!) and your vegetable stock mix in 50ml [60ml] [70ml] boiled water with 1/2 tsp [3/4 tsp] [1 tsp] sugar – this is your harissa stock

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of olive oil and a knob of butter over a medium heat

Once hot, add the sliced garlic with a generous pinch of salt and cook for 1-2 min or until the garlic has slightly softened

Pat your haddock bites dry with kitchen paper

Tip: Unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!

Once the garlic has slightly softened, increase the heat to medium-high add the haddock bites to the pan with the tomato wedges and a pinch of salt and cook for 3-4 min or until the fish begins to turn opaque

Once slightly opaque, add the drained linguine to the pan with a generous grind of black pepper, the harissa stock, reserved starchy pasta water and a knob of butter

Give everything a good mix up and increase the heat to high, then cook for 1-2 min further or until the sauce has slightly reduced and the fish is beginning to break up – this is your garlicky harissa haddock & tomato gluten free linguine

Tip: Your fish is cooked once it turns opaque and flakes easily