Spicy fennel linguine with sardines & capers
Fennel adds an aniseed punch to this quick pasta dish with chilli-infused sardines, zesty lemon and parsley
- Prep:10 mins
- Serves 2
Nutrition per serving
- kcal 552
- fat 20g
- saturates 3g
- carbs 65g
- sugars 5g
- fibre 8g
- protein 25g
- salt 0.9g
- 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)
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.
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.