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Essential Olive Oil500ml
500mlItem price
£4.00Price per unit
80p/100ml0 added
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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.
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.
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.
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
Energy | 2,564kJ/ 611kcals |
---|---|
Fat | 22g |
Saturated Fat | 3.7g |
Carbohydrates | 74g |
Sugars | 16g |
Fibre | 7.6g |
Protein | 25g |
Salt | 1g |
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