Put the drained pasta back into its own pan, then tip in the contents of the mackerel pan along with half the dill and half the pinenuts and a tablespoon or so of pasta-cooking liquid, and toss gently but throughly to combine. Taste to see if you want any more vinegar.
Bring a large pot of salted water to a boil. 2. Meanwhile, in a bowl, combine the raisins and hot water to cover; set aside. 3. In a skillet over medium heat, heat the oil. Add the shallots and cook, stirring often, for 2 minutes or until softened. Add the Marsala and when it comes to a boil, add the mackerel.
Add the Marsala and let it bubble, then straightaway add the mackerel flakes, the sultanas (after sqeezing out the water), the drained capers and a few scant drops of red wine vinegar. As soon as the mackerel is warm, remove it from the heat. There will be almost no liquid left in the pan: this is a dry sauce, so be prepared.
Looking for an easy low-carb recipe that is freezer-friendly? These keto mackerel patties are a great option when you don’t have any fresh protein in the fridge. I used tinned mackerel here, but any tinned fish will do to make these tasty little patties.