Tinned Fish Pasta

 Busy weeknights call for quick, flavorful pastas you can make from pantry ingredients, and this tinned fish pasta delivers on all fronts. Briny mussels and meaty mackerel create a dynamic mix of textures, while sweet tomatoes and acidic lemon balance a punchy, garlicky sauce. A touch of butter lends the sauce richness, coating the pasta in a silky, luscious finish. For extra color and freshness, fold in some baby greens like arugula or spinach just before serving. 

Frequently Asked Questions

• Can I use anchovy paste instead of anchovy fillets?

  Yes, you can substitute anchovy fillets with anchovy paste. Since anchovy paste is more concentrated in flavor, use ½ teaspoon of paste per fillet.  

• Is tinned fish pre-cooked?

  Tinned fish are pre-cooked and it is safe to eat them straight out of the tin. In this recipe, adding the fish towards the end of cooking warms them through so the flavors bloom, and maintains their texture. 

Notes from the Food & Wine Test Kitchen

This recipe calls for mackerel and mussels, but you can use any tinned fish you have on hand. We recommend keeping the anchovies to give the sauce its umami.