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! CHECKED
piccanti (packed in chilli-infused oil)
drained
optional, for drizzling
Cook the linguine according to the packet instructions until it is al dente. Reserve a small amount of the pasta cooking water before draining.
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.
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.
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 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.
Divide the spicy fennel linguine between two plates. Drizzle with extra virgin olive oil, if desired, before serving.
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.