Name: Spicy fennel linguine with sardines & capers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 175g linguine (or spaghetti); 120g can sardines piccanti (packed in chilli-infused oil - see tip below); 1 large fennel bulb thinly sliced; 2 garlic cloves sliced; zest and juice 1 lemon; 1 tbsp capers drained, chopped if large; handful flat-leaf parsley roughly chopped; 1 tbsp extra virgin olive oil (optional)

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Spicy fennel linguine with sardines & capers

Spicy fennel linguine with sardines & capers

Jane Hornby

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.17 ratingsRate

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Fennel adds an aniseed punch to this quick pasta dish with chilli-infused sardines, zesty lemon and parsley

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Ingredients

Nutrition

Units:

MetricUS

175g linguine

(or spaghetti)
120g can sardines

piccanti (packed in chilli-infused oil - see tip below)
1 large fennel bulb

thinly sliced
2 garlic cloves

sliced
zest and juice 1 lemon
1 tbsp capers

drained, chopped if large
handful flat-leaf parsley

roughly chopped
1 tbsp extra virgin olive oil

(optional)

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Nutrition: per serving

kcal552
fat20g
saturates3g
carbs65g
sugars5g
fibre8g
protein25g
salt0.9g

Method

step 1

Cook the pasta following pack instructions until al dente. Meanwhile, drain the oil from the sardines into a large frying pan set over a medium heat. Add the fennel, garlic and lemon zest, then cook for 10 mins, stirring often, until the fennel is tender and starting to colour.
step 2

Drain the pasta, reserving a little of the cooking water. Tip the sardines (and the whole chillies from the can, if you like) onto the fennel. Break the fish up a little with a wooden spoon, then add the capers, parsley, pasta and 2 tbsp lemon juice. Season to taste. If the pasta seems a little dry, add 2 tbsp of the cooking water and stir gently. Pile onto plates and drizzle with the extra virgin olive oil, if you like.

RECIPE TIPS

SARDINES

The oil in ‘sardines piccanti’ (fillets packed in chilli-infused olive oil) is a perfect, prickly hot – but if you’re less into heat, simply use two tablespoons of regular olive oil and some chopped mild chilli or a pinch of chilli flakes.

Recipe from Good Food magazine, July 2015

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A star rating of 4.5 out of 5.17 ratings

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