Spicy Mackerel Pasta | Gold Seal

Ingredients

• 500g large pasta shells or rigatoni
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 3 Club Des Millionnaires anchovy fillettes
• ½ tsp cracked black pepper
• 1 large head black kale, or roughly 5 cups, destemmed and finely chopped
• 1 jar (530ml) Authentica Arrabiata sauce
• 1 can (115g) Gold Seal Mediterranean Mackerel, drained and flaked
• 1 cup toasted walnuts, roughly chopped
• ¼ cup feta, crumbled