Sardine Lemon and Fennel Spagetti
Serves 4
Ingredients
Method
1 Sardines in Olive Oil (Tin)
1 Fennel (Fronds Reserved))
2 Garlic Cloves
1 tsp. Fennel Seeds
1 Chilli (Fresh Red Finely Chopped)
1 Lemon
2 tbsp. Olive Oil
200 g. Spaghetti (Dried)
2 tbsp. Pine Nuts Toasted
50 g. Parsley (Chopped)
¼ tsp. Salt and Pepper (to your taste)
Heat 2 teaspoons of oil in a large frying pan , finely slice the fennel (reserving the fronds) and fry for about 5 minutes.
Add garlic, chilli, and fennel seeds, cook for 5 minutes.
Flake the sardines into the pan, remove from the heat.
Meanwhile cook pasta according to the packet instructions, drain and mix with fennel and sardines, adding fresh lemon juice, plenty of parsley, toasted pine nuts and some salt and black pepper to taste.