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The Boston Globe

Food & dining

Recipe for pasta with smoked mackerel, Marsala, and pine nuts

Serves 4

Salt and pepper, to taste
1 pound linguine
2 cups golden or
regular raisins
¼ cup olive oil
2 shallots, finely chopped
¼ cup Marsala
4 fillets smoked mackerel
(12 ounces total), skinned and flaked
4 tablespoons capers
1 teaspoon red wine
vinegar, or to taste
Handful fresh dill, torn
into fronds
4 tablespoons pine nuts

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