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    Caramelised fennel, sardine & chilli linguine

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    Caramelised fennel, sardine & chilli linguine

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    150g linguine (or spaghetti)
    135g can Conserverie Parmentier Sardines in Extra Virgin Olive Oil
    1 fennel bulb, finely sliced, fronds reserved
    1 tsp chilli flakes
    1 lemon, juice of ½


    1. Cook the linguine according to the pack instructions, until al dente; reserve a mugful of the cooking water, then drain well. Meanwhile, heat the oil from the sardine tin in a frying pan. Add the fennel and fry over a high heat for 4-6 minutes, stirring often, until browned and softened.

    2. Add the drained pasta with a few tablespoons of the reserved cooking water and the chilli fl akes. Bubble for a few minutes, until coated in a silky sauce, then fl ake over the sardines and squeeze in the lemon juice. Season. Top with the reserved fennel fronds to serve.

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