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How to prepare sardine linguine

Sardine linguine

NUTRITION: PER SERVING

CALORIES:  454KCALS
FAT:  11.2G (2G SATURATED)
PROTEIN:  19.5G
CARBOHYDRATES:  66G (18.2G SUGARS)
FIBRE:  5.7G
SALT:  0.5G

Ingredients

140g sustainable tinned sardines, plus 1 tbsp oil and an extra splash from the tin for the pasta
1 large onion, thinly sliced
2 tbsp fennel seeds
60g raisins, soaked in hot water for 5 minutes to soften
200g linguine
Grated zest and juice 1 lemon
A few saffron threads (optional)
Small bunch fresh parsley, chopped

Method

In a large pan, heat 1 tbsp oil (from the sardines) over a low-medium heat and cook the onion and fennel seeds for 10 minutes or until turning golden and sticky. Add the raisins and season, then cook for a further 2 minutes.
Meanwhile, cook the linguine according to the pack instructions until al dente (still with some bite). Drain, reserving 100ml pasta water, then toss the pasta with a splash of the sardine oil.
Add the pasta to the onion mixture with most of the reserved pasta water, then stir/toss to combine. Increase the heat and stir in the sardines, lemon juice and saffron (if using), plus more salt and pepper to season. Simmer for 2-3 minutes, tossing the pasta gently until it is coated in a light sauce. Add a splash more pasta water to loosen, if needed. Toss in most of the parsley and the lemon zest.
Serve the pasta scattered with the remaining parsley and zest and, if you like, pangrattato (see tips).

delicious. tips

Flavour boost: Make a pangrattato: gently fry 50g pine nuts, 50g fresh breadcrumbs and 1 crushed garlic clove in a non-stick frying pan with a splash of olive oil until crisp, then sprinkle over the pasta to serve.

Adding saffron will create a dish that’s more typically southern Italian, but it still tastes great without it.

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-- بارگیری کد امنیتی --