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Caramelised fennel, sardine & chilli linguine
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150g linguine (or spaghetti)
135g can Conserverie Parmentier Sardines in Extra Virgin Olive Oil
1 fennel bulb, ﬁnely sliced, fronds reserved
1 tsp chilli ﬂakes
1 lemon, juice of ½
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.
Typical values per serving:
This recipe was first published in July 2020.
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