Caramelised fennel, sardine & chilli linguine

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.