份量Serve: 4-6
| 材料 | INGREDIENTS |
| 500 克乾扁麵條 | 500 g dried linguine |
| 海鹽 | sea salt |
| 新鮮黑胡椒粉 | freshly ground black pepper |
| 橄欖油 | olive oil |
| 2 瓣大蒜，去皮，切細片 | 2 cloves garlic, peeled and finely sliced |
| 1 條新鮮紅辣椒，切細片 | 1 fresh red chilli, finely sliced |
| 1 湯匙 小驢蹄草 | 1 tablespoon small capers |
| 1 小束 新鮮歐芹，取葉切碎，莖切細粒 | 1 small bunch fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely sliced |
| 4份 40 克鯡魚排、連皮、去鱗去骨，切成 2cm 闊條 | 4 x 40 g herring fillets, from sustainable sources, ask your fishmonger, skin on, scaled and pin-boned, cut into 2cm strips |
| 1 小把車厘茄，一分為四 | 1 small handful vine cherry tomatoes, quartered |
| 1 個檸檬 | 1 lemon |
| 少量牛油（如需要） | 1 knob butter, optional |
做法 Method
1. 將扁麵加到一鍋沸騰的鹽水，根據資料包的指示煮熟。
Add the linguine to a pan of boiling salted water and cook according to packet instructions.
2. 與此同時，在大煎鍋倒入橄欖油，開大火將煎鍋燒熱，然後加入大蒜、 辣椒、小驢蹄草和香菜莖，煮幾分鐘直到開始變色。
Meanwhile, put a large frying pan on a high heat and add a few good lugs of olive oil. Once hot, add the garlic, chilli, capers and parsley stalks. Cook for a couple of minutes until just starting to colour.
3. 將鯡魚放在鍋裡，煮 2 分鐘。假如鯡魚散開，不用擔心。將番茄和檸檬汁加到鍋裡。
Add the herring strips to the pan and cook for 2 minutes. They will start to break up but don’t worry. Add the tomatoes and squeeze in the juice of a lemon.
4. 使用鉗子將煮好的麵條放到煎鍋。加牛油並將所有材料在兜勻。試味，如有需要加鹽和胡椒調味。最後將大部分香菜葉撒下和灑上少量初榨橄欖油。
Use tongs to transfer the cooked linguine straight into the frying pan, bringing a little of the cooking water with it. Add the butter, if using, and toss everything together in the pan. Have a taste, season with salt and pepper, add most of the parsley leaves and a lug of extra virgin olive oil.
5. 再次攪拌。如果你需要，用鉗子將煮好的麵條轉移到大盤子裡。將其餘香菜葉隨意撒下即可。
Mix again – use tongs if you need to – then transfer to a large platter. Scatter over the remaining parsley leaves.
More about this recipe: http://www.jamieoliver.com/recipes/pasta-recipes/mediterranean-style-herring-linguine
Special thanks on translation: Ms. Anita M Bailey
