- COOK fettuccine in a large pot of boiling water, following package directions but omitting salt, until tender, 8 to 9 min.
- FLAKE cooked haddock fillets (from Haddock with Tomato Relish) with 2 forks or your fingers.
- HEAT a large non-stick frying pan over medium. Add olive oil, then minced garlic and hot-red-chili flakes. Cook, stirring often, 30 sec. Add white wine and continue cooking, 1 min. Stir in tomato relish (from Haddock with Tomato Relish) and cook until tomatoes are soft, 1 to 2 more min. Stir in pasta, flaked haddock and parsley until combined. Season with fresh pepper. Serve with lemon wedges.
Protein 40 g
Carbohydrates 82 g
Fat 24 g
Fibre 4 g
Sodium 326 mg
Excellent source of Vitamin B12