175 g linguine (or spaghetti)
120 g can sardines in sunflower oil, with 1 ½ tbsp olive oil and pinch chilli flakes
1 large fennel bulb, thinly sliced
2 garlic cloves, sliced
zest and juice 1 lemon
1 tbsp capers, drained, chopped if large
1 handful flat-leaf parsley, roughly chopped
1 tbsp extra virgin olive oil (optional)
- 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 olive oil and chilli flakes. 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 onto the fennel. Break the fish up a little with a wooden spoon, then add the capers, parsley, pasta and 1 1/2 tbsp lemon juice. Season to taste. If the pasta seems a little dry, add 1 1/2 tbsp of the cooking water and stir gently. Pile onto plates and drizzle with the extra virgin olive oil, if you like.