Sardine spaghetti with sultanas and pine nuts

Serves: 2


150g essential Waitrose  Spaghetti
135g can Parmentier
Sardines Selection  à l’Huile d’Olive
1 clove garlic, finely chopped
2 tbsp sultanas
2 tbsp toasted pine nuts
2 tbsp chives, snipped
Squeeze of lemon juice


1. Cook the spaghetti in a large pan of boiling water according to packet instructions.

2. Meanwhile, open the sardines and tip some of the oil into a small pan. Add the chopped garlic and cook for 2 minutes until softened but not coloured.

3. Add the rest of the canned sardines to the pan, breaking them up with a wooden spoon. Stir in a ladleful of the pasta cooking water along with the sultanas and pine nuts and cook for 2 –3 minutes until the sardines are heated through.

4. Drain the pasta and return to the pan, off the heat. Add the sardine mixture, chives and a good squeeze of lemon juice. Divide between bowls, grind over some black pepper a