Mediterranean fettuccine

Total 25 min
Serves 4

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400 g
fettuccine pasta
1/4 cup
minced garlic cloves
1/4 cup
1 1/2 cups
Tomato Relish, leftover from Haddock with Tomato Relish (link below)
1/4 cup
chopped parsley
fresh pepper, to season
lemon, cut into wedges


  • 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.


Calories 716, Protein 40 g, Carbohydrates 82 g, Fat 24 g, Fibre 4 g, Sodium 326 mg. Excellent source of Vitamin B12
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