Spicy fennel linguine with sardines & capers
- Preparation and cooking time
- Serves 2
Fennel adds an aniseed punch to this quick pasta dish with chilli-infused sardines, zesty lemon and parsley
- 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)
- 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.
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.