400g spaghetti pasta
140ml double / heavy cream
3 tbsp chives
Salt and pepper
Cook the pasta in a large pan of salted boiling water for 9-10 minutes and place a large non-stick frying pan on a medium heat.
Peel the skin off the kippers and dice into 1cm chunks. Add a drizzle of extra virgin olive oil into the frying pan followed by the kippers, cooking them for two to three minutes.
Add in the cream and a little salt and pepper then chop the chives finely and add them to the pan followed by a good squeeze of lemon juice.
When the pasta is cooked lift it out of the pan with a pasta spoon or some tongs and add it to the kippers. Mix the pasta into the sauce and serve.