SPICY FENNEL LINGUINE WITH SARDINES & CAPERS

Spicy fennel linguine with sardines & capers image

Fennel adds an aniseed punch to this quick pasta dish with chilli-infused sardines, zesty lemon and parsley

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 25m

Number Of Ingredients 8

Ingredients

175g linguine (or spaghetti)
120g can sardines piccanti (packed in chilli-infused oil - see tip below)
1 large fennel bulb , thinly sliced
2 garlic cloves , sliced
zest and juice 1 lemon
1 tbsp capers , drained, chopped if large
handful flat-leaf parsley , roughly chopped
1 tbsp extra virgin olive oil (optional)

Steps:

Cook the pasta following pack instructions until al dente. Meanwhile, drain the oil from the sardines into a large frying pan set over a medium heat. Add the fennel, garlic and lemon zest, then cook for 10 mins, stirring often, until the fennel is tender and starting to colour.
Drain the pasta, reserving a little of the cooking water. Tip the sardines (and the whole chillies from the can, if you like) onto the fennel. Break the fish up a little with a wooden spoon, then add the capers, parsley, pasta and 2 tbsp lemon juice. Season to taste. If the pasta seems a little dry, add 2 tbsp of the cooking water and stir gently. Pile onto plates and drizzle with the extra virgin olive oil, if you like.

Nutrition Facts : Calories 552 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium