Spicy Fennel Linguine with Sardines & Capers
Dive into this delightful dish where the aromatic aniseed punch of fennel meets chilli-infused sardines, zesty lemon, and fresh parsley. Sardines are packed with omega-3 fatty acids, making this a delicious and healthy meal that's ready in a flash!
Ingredients
linguine175 g
sardines120 gpiccanti (packed in chilli-infused oil)
fennel200 g
garlic cloves2 clove
lemon1 whole
caper1 tbspdrained
flat-leaf parsley15 g
extra virgin olive oil1 tbspoptional, for drizzling
black pepper1 pinch
salt1 pinch
Instructions
Chef's Tips
For a less spicy version, use regular olive oil instead of the chilli-infused sardine oil and add a pinch of mild chilli flakes or finely chopped mild chilli to taste.
If you don't have linguine, spaghetti or another long pasta shape will work just as well.
Ensure your fennel is thinly sliced for even cooking and to integrate well with the pasta.
Cook the Pasta
Cook the linguine according to the packet instructions until it is al dente. Reserve a small amount of the pasta cooking water before draining.
Prepare Ingredients
Thinly slice the fennel bulb and garlic cloves. Zest and juice the lemon. Roughly chop the flat-leaf parsley. Drain the oil from the sardines into a large frying pan.
Sauté Fennel and Garlic
Heat the sardine oil in a large frying pan over a medium heat. Add the sliced fennel, garlic, and lemon zest. Cook for 10 minutes, stirring frequently, until the fennel is tender and begins to colour.
Combine with Sardines and Capers
Add the sardines (and whole chillies from the can, if desired) to the pan with the fennel mixture. Break up the fish slightly with a wooden spoon. Stir in the drained capers, chopped parsley, and 2 tablespoons of lemon juice.
Add Pasta and Season
Add the cooked linguine to the pan with the sardine and fennel mixture. Season to taste with salt and black pepper. If the pasta appears a little dry, add 2 tablespoons of the reserved pasta cooking water and stir gently to combine.
Serve
Divide the spicy fennel linguine between two plates. Drizzle with extra virgin olive oil, if desired, before serving.
