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Spicy fennel linguine with sardines & capers

Spicy fennel linguine with sardines & capers

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Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal552
fat20g
saturates3g
carbs65g
sugars5g
fibre8g
protein25g
salt0.9g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2015

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Rating: 5 out of 5.10 ratings
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