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Sardine and Fennel Linguine with Pine Nuts
A Sicilian-style pasta of sardines, fennel seed, pine nuts, raisins and capers: sweet, sharp and salty in balance. It cooks as quickly as the linguine and can be crowned with crisp fennel breadcrumbs.
- YieldServes 4
- Hands-on18 min
- Total21 min
- Difficulty
Ingredients
Pasta
- 3 tbspraisins
- 1 pinchsaffron threads
- 85 mldry white wine
- 8sardine fillets
- 1 tspchilli flakes
- 1 tspfennel seeds
- 2 tbspolive oil, plus extra for drizzling
- 3 tbsppine nuts
- 3anchovy fillets
- 500 gfresh linguine
- 10 gflat-leaf parsley, roughly chopped
- 3 tbspbaby capers
- 1lemon, zested
- to tastesea salt
Crispy fennel breadcrumbs
- 6 tbspbreadcrumbsoptional
- 1 tspfennel seedsoptional
- 2 tbspolive oiloptional
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