Ackee and Saltfish Cream Linguine

Method

1. Rinse the saltfish, put it in a 18 cm pot with cold water, bring to the boil on high heat and boil for 15 min. Drain, boil again in fresh water for 10 min, then cool, remove skin and bones and break into small flakes. It should taste lightly salty.

   Add in this stepSaltfish (boneless salt cod) 110 g

   high heat

2. Bring 3 L of water to the boil on high heat and add the salt; use less than usual because the saltfish is salty. Cook the pasta for about 10 min, 1 minute less than the packet says. Before draining, scoop out a mug of the cooking water.

   Add in this stepLinguine or spaghetti 200 gSalt for the pasta water 1 tsp

   high heat

3. While the pasta cooks, heat the olive oil and butter in a 26 cm frying pan on medium heat. Add the chopped shallot, sliced garlic, thin strips of bell pepper, the very finely chopped scotch bonnet (seeds removed, gloves on) and the thyme, and cook for 3 min until soft and fragrant. Garlic that turns brown tastes bitter.

   Add in this stepExtra virgin olive oil 1½ tbspButter 15 gShallot 1Garlic cloves 3Red bell pepper ½Scotch bonnet pepper ¼Fresh thyme leaves 1 tsp

   medium heat

4. Add the saltfish and the halved cherry tomatoes and cook for 2 min, then pour in the cream and simmer on medium heat for 3 min, until slightly thickened and coating the back of a spoon.

   Add in this stepCherry tomatoes 8Double (heavy) cream 150 ml

   medium heat

5. Turn the heat down to low heat, add the drained pasta and 2 or 3 tablespoons of the pasta water and toss with tongs. Add the Parmigiano and black pepper, put the ackee on top and turn gently just 2 or 3 times while it heats for 1 min 30 sec. If the sauce is too thick, loosen it with a little more pasta water until glossy.

   Add in this stepCanned ackee, drained 180 gParmigiano Reggiano, grated 30 gGround black pepper ¼ tsp

   low heat

6. Plate, scatter over the sliced spring onions and serve at once. If it needs more seasoning, add only a tiny pinch of salt at the end.

   Add in this stepSpring onions (scallions) 1