SARDINE SPAGHETTI
Serves 4, Ready in 10 Minutes
If I cook grilled sardines when there are only two of us, I’ll use the leftover sardines for this recipe as a lunch for the following day. You can get creative with this recipe and use tinned sardines if you like. The ones in tomato sauce work especially well with this.
INGREDIENTS
Around 400g sardine fillets, cut into chunks
400g Dried spaghetti
Generous knob of butter
Pinch of saffron
Pinch of chilli flakes
2 Garlic cloves, finely chopped
Small handful of parsley leaves, chopped
1 Tablespoon pine nuts, toasted & crushed
1 Lemon, for juice and wedges to serve
1 Large tomato, finely chopped
METHOD
Cook the pasta according to instructions.
When the pasta is almost ready, start on the sauce. On a low heat, melt the butter and saffron together before turning the heat up a little and adding the garlic and chilli flakes.
After a minute or so, add the tomatoes to bring the sauce together. If it seems to thick at this stage, add 1 or 2 tablespoons of pasta water.
When the pasta is ready, drain it and toss it into the sauce, adding the sardines, until evenly coated.
Toss in the parsley, squeeze over 1/2 of a lemon and toss in the pine nuts.
Serve right away with some fresh lemon wedges.