- 175g linguine (or spaghetti)
- 120g can sardines piccanti (packed in chilli-infused oil - see tip below)
Sardines are named after the island of Sardinia, where they were once found in abundance. Found…
- 1 large fennel bulb, thinly sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 2 garlic cloves, sliced
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp capers, drained, chopped if large
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- handful flat-leaf parsley, roughly chopped
- 1 tbsp extra virgin olive oil (optional)
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.
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.
SardinesThe 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.