|Salt and pepper, to taste|
|2⅓||cups golden or
|¼||cup olive oil|
|2||shallots, finely chopped|
|4||fillets smoked mackerel
(12 ounces total), skinned and flaked
|1||teaspoon red wine
vinegar, or to taste
|Handful fresh dill, torn
|4||tablespoons pine nuts|
1. Bring a large pot of salted water to a boil.
2. Meanwhile, in a bowl, combine the raisins and hot water to cover; set aside.
3. In a skillet over medium heat, heat the oil. Add the shallots and cook, stirring often, for 2 minutes or until softened. Add the Marsala and when it comes to a boil, add the mackerel. Drain the raisins and add them with the capers and vinegar. Remove the pan from the heat. There will be almost no liquid left in the pan: This is a dry sauce.
4. Add the linguine to the pot of water and cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Dip a heatproof measuring cup into the pasta water and remove ½ cup. Drain the pasta into a colander and without rinsing, return to the pot.
5. Add the mackerel mixture to the pasta with half the dill, 2 tablespoons of the pine nuts, and
2 tablespoons of the pasta-cooking water. Toss gently. Add more pasta water if you like. Taste for seasoning and add more vinegar, if you like.
6. Divide the pasta into four bowls and garnish with the remaining dill and pine nuts. Adapted from