If you don't have left over cooked pasta, boil the pasta until al dente.
Otherwise pour boiling water over pasta to reheat just before serving, then drain.
Trim and cut beans into 3 cm pieces. Place them in s steamer and steam for 5 minutes until they are just tender (fill the pan with more water than usual and use it later to heat through your pasta).
While the beans are cooking, heat the tea oil in a pan to hot and add the garlic and sage. Fry until the garlic is golden and the sage is crispy.
Remove from the heat and add the mackerel and olive halves to the pan.
Set the beans aside and toss the cooked pasta into the boiling water for 1 minute to heat through.
Drain the pasta.
Toss the ingredients together with the chilli oil and serve.
Russian garlic is much larger than conventional garlic and has a milder flavour.
Chilli oil is available from delis and Asian grocers otherwise you can make your own by marinating approximately 12 small red chillis in small jar filled with an oil of your choice.