Linguine with Sardines, Fennel and Capers
I often use the fennel greenery or a sprig of rosemary as a garnish.
I often use the fennel greenery or a sprig of rosemary as a garnish.
Servings 2 people
Ingredients
- 175 g linguine
- 1 tbsp Extra Virgin olive oil optional
- 120 g sardines
- 1 large fennel bulb sliced
- 2 cloves garlic sliced
- 1 large lemon juice and zest
- 1 tbsp capers drained
- 1/2 bunch parsley roughly chopped
- 1 tbsp Extra Virgin olive oil optional
Instructions
- Cook the pasta following pack instructions until al dente.
- 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 can of sardines piccanti onto the fennel.
- Break the fish up a little and then add the capers, parsley, pasta and 2 tbsp of the lemon juice.
- Season to taste. If the pasta seems a little dry, add 2 tbsp of the cooking water and stir gently.
- Portion onto warmed plates and drizzle with a little extra virgin olive oil.
Nutrition
Calories: 558kcal | Carbohydrates: 66g | Protein: 26g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 85mg | Sodium: 523mg | Potassium: 253mg | Fiber: 3g | Sugar: 3g