Sardines with crunchy crumbs, olives & linguine

Name: Sardines with crunchy crumbs, olives & linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 3 Essential Onions, thinly sliced; 400 g fresh Essential Linguine; 3 clove/s cloves garlic, thinly sliced; 260 g pack Essential Spinach, washed; 40 g Essential Raisins; 50 g Essential Pitted Green Olives, chopped; 1 Essential Lemon, scrubbed, zest and juice, plus wedges to serve; 25 g flaked almonds; 120 g cans Essential Sardines In Olive Oil; 25 g Cooks’ Ingredients Lemon & Pepper Crust

The combination of raisins, almonds and garlic is a Mediterranean classic. The raisins add a sweetness to the dish, but leave them out if you prefer.

0 out of 5 stars(0) Rate this recipe

High in omega 32 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 tbsp Essential Olive Oil
3 Essential Onions, thinly sliced
400g fresh Essential Linguine
3 clove/s cloves garlic, thinly sliced
260g pack Essential Spinach, washed
40g Essential Raisins
50g Essential Pitted Green Olives, chopped
1 Essential Lemon, scrubbed, zest and juice, plus wedges to serve
25g flaked almonds
2 x 120g cans Essential Sardines In Olive Oil
25g Cooks’ Ingredients Lemon & Pepper Crust

Method

Heat the oil in a large saucepan and gently fry the onions for 8-10 minutes, stirring frequently, until pale golden. Bring another large pan of lightly salted water to the boil and cook the linguine for 3 minutes, then drain, reserving a cup of the cooking water.
Preheat the grill to its highest setting. Stir the garlic, spinach, raisins, olives, lemon zest and ½ the almonds into the onions,then lightly season. Turn the ingredients together, until the spinach starts to wilt. Add the linguine and 3 tbsp cooking water, then mix together and transfer to a shallow, flameproof dish.
Tip the sardines and their oil into a bowl, lift the fish from the oil and arrange over the pasta. Splash the lemon juice over the whole dish, top the fish with the lemon crust and reserved almonds and drizzle with the sardine oil. Grill for 5 minutes, or until lightly crisped.

Cook’s tip

This recipe also works well with milderflavoured tuna. Use Essential Tuna Chunks In Sunflower Oil, flaking the fish into pieces. The leftover fresh pasta can be frozen in its bag (squeeze out the air and seal well), for up to 1 month, then cooked from frozen.