INGREDIENTS

• 350g Tagliatelle
• 1 tbsp. extra virgin olive oil
• 150g chestnut baby button mushrooms
• 350g cod, skinless & boneless fillet
• 350g jar Sacla’ Whole Cherry Tomato & Basil Pasta Sauce
• 1 tbsp. flat-leaf parsley, chopped
• Salt to taste

INSTRUCTIONS 

1. Cook pasta until al dente in a pan of salted, boiling water
2. Drain and leave for a few minutes
3. Meanwhile, heat oil in a frying pan and sauté mushrooms for 3-4 minutes, until soft
4. Add the fish and the Sacla' Sauce and bring to a simmer
5. Cook for 3-5 minutes, until fish is just cooked through
6. Fold in the parsley, taking care not to break the fish up
7. Divide pasta between four plates, spoon over sauce and garnish with a few sprigs of parsley