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Sardine spaghetti with sultanas and pine nuts
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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
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.
Typical values per serving:
3.7g fibre 23.1g protein