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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

8 oz
spaghetti
250 g
12 oz
smelts
375 g
3 tbsp
all-purpose flour
45 mL
1/8 tsp
each salt and pepper
0.5 mL
3 tbsp
olive oil, divided
45 mL
2
large cloves garlic, finely chopped
½ cup
vegetable broth
125 mL
1 tbsp
capers
15 mL
2 cups
diced tomatoes (5 medium tomatoes)
500 mL
2 tbsp
finely chopped chives, plus more for garnish
30 mL
2 tsp
lemon zest
10 mL
8
thin slices ciabatta baguette, toasted

Method

Step 1
Cook pasta according to package directions. Reserve 1/2 cup (125 mL) pasta water. Drain pasta and keep warm
Step 2
Meanwhile, in large bowl toss smelts with flour, salt and pepper. Set aside. Heat 1 tbsp (15 mL) oil in non-stick skillet on medium-high heat. Fry smelts, in batches, turning occasionally until cooked through and flour coating is golden, approx. 5 min. per batch. Add another 1 tbsp (15 mL) oil as needed. Keep smelts warm.
Step 3
In another skillet, heat remaining 1 tbsp (15 mL) oil on medium-low heat. Stir in garlic; cook just until garlic turns golden. Stir in vegetable broth, reserved pasta water and capers. Bring to a simmer over medium-high for about 2 min. to thicken slightly. Reduce heat to low. Stir in tomatoes, chives, lemon zest and reserved pasta; mix well.
Step 4
Divide pasta among 4 plates, alongside 2 slices toasted bread per plate. Arrange smelts on top of toast. Garnish with chives and serve with lemon wedges, if desired.

Nutritional Facts Per Serving

Nutrition Description:
Per Serving (1/4 of the recipe)
Calories:
530
Fat:
14 g
Saturated Fat:
2 g
Carbs:
73 g
Fibre:
4 g
Sugar:
7 g
Cholesterol:
70 mg
Protein:
30 g
Sodium:
740 mg