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    Sardine spaghetti with sultanas and pine nuts

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    Sardine spaghetti with sultanas and pine nuts

    Serves: 2


    150g essential Waitrose  Spaghetti
    135g can Parmentier
    Sardines Selection  à l’Huile d’Olive
    1 clove garlic, finely chopped
    2 tbsp sultanas
    2 tbsp toasted pine nuts
    2 tbsp chives, snipped
    Squeeze of lemon juice


    1. Cook the spaghetti in a large pan of boiling water according to packet instructions.

    2. Meanwhile, open the sardines and tip some of the oil into a small pan. Add the chopped garlic and cook for 2 minutes until softened but not coloured.

    3. Add the rest of the canned sardines to the pan, breaking them up with a wooden spoon. Stir in a ladleful of the pasta cooking water along with the sultanas and pine nuts and cook for 2 –3 minutes until the sardines are heated through.

    4. Drain the pasta and return to the pan, off the heat. Add the sardine mixture, chives and a good squeeze of lemon juice. Divide between bowls, grind over some black pepper a

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    Cook’s tip

    The sweetness of the sultanas works well with the sardines and pinenuts. Other dried fruits will taste delicious here too — why not try dried cranberries or blueberries for a change.


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