Spicy Fennel Linguine with Sardines and Capers
This speedy Italian pasta combines linguine with chilli-infused sardines for a robust flavour. Thinly sliced fennel and garlic are softened in the sardine oil, creating a savoury base. The cooked pasta is then combined with the sardines, fresh lemon juice, capers and chopped parsley, finished with a drizzle of olive oil. It's a simple yet satisfying main course, ready in just 25 minutes.
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)
Method
- Cook the linguine according to the packet directions until it is al dente. While the pasta cooks, pour the oil from the sardine tin into a large frying pan. Add the sliced fennel, garlic and lemon zest, cooking for 10 mins, stirring frequently, until the fennel softens and begins to brown.
- Drain the pasta, saving a small amount of the starchy water. Transfer the sardines, including any whole chillies from the can if desired, into the pan with the fennel. Gently break up the fish with a spoon, then mix in the capers, parsley, pasta and 2 tbsp lemon juice. Season as needed. If the mixture appears dry, stir in 2 tbsp of the reserved pasta water. Serve on plates, drizzling with extra virgin olive oil if using.
Nutrition (per serving)
Calories552 kcal
Fat20 g
Saturates3 g
Carbs65 g
Sugars5 g
Fibre8 g
Protein25 g
Sodium360 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineitalian
