300 gr dried linguine or spaghetti
650 gr smoked haddock fillet
1 (300ml) pot half-fat crème fraîche
250 gr cherry tomatoes, halved
zest of a large lemon
3 tbsp small capers, rinsed
1 (200 gr) bag young-leaf spinach
Heat a large pan of salted boiling water and cook the pasta according to the pack instructions. Meanwhile, place the haddock in a deep-sided frying pan over the crème fraîche. Turn the haddock in the crème fraîche a couple of times, then gently bring the crème fraîche to simmering point. Cover and simmer for 5-6 minutes or until the haddock is just cooked through.
Transfer the haddock to a plate with a fish slice, then remove the skin and break the fish into large chunks. When the pasta is cooked, drain it, reserving 4-5 tbsp of the cooking water.
return the pasta to its pan. Add the crème fraîche, strained through a sieve, the reserved cooking water, tomatoes, lemon zest, capers and spinach. Toss together over a low heat until the spinach has begun to wilt. Add the flaked fish, season with freshly ground black pepper and heat for a minute or so before piling into warm bowls.