Sardine & courgette spaghetti with garlic crumbs

Tear the garlic baguette into chunks, then blitz into rough crumbs in a food processor. Toast in a large frying pan on a low heat for 10 minutes, stirring often, until golden. Tip into a bowl.

Cut the courgettes into chunks, then fry in 2 tbsp oil from the sardines for 8-10 minutes, until tender and caramelising. Season well. Meanwhile, boil the spaghetti according to pack instructions. Reserve 2 tbsp pasta water, then drain.

Toss the pasta and water with the courgettes. Flake in the sardines, avoiding the larger bones. Serve in wide bowls, top with the garlic crumbs and add a drizzle more sardine oil. Good with a pinch of chilli flakes or a squeeze of lemon juice, if liked.