Waitrose and Partners
Sardines with crunchy crumbs, olives & linguine

Sardines with crunchy crumbs, olives & linguine

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.


  • 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


  1. 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.

  2. 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.

  3. 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. 


Typical values per serving when made using specific products in recipe


2,564kJ/ 611kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet