Spicy fennel linguine with sardines & capers

• linguine↗175g g

  (or spaghetti)

• can sardines↗120g g

  piccanti (packed in chilli-infused oil - see tip below)

• large fennel bulb↗1

  thinly sliced

• garlic cloves↗2

  sliced

• lemon↗zest and juice 1

  zest and juice 1

• capers↗1 tbsp tbsp

  drained, chopped if large

• flat-leaf parsley↗handful

  roughly chopped

• extra virgin olive oil↗1 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   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 the fennel, garlic and lemon zest, then cook for 10 mins, stirring often, until the fennel is tender and starting to colour.

2. 2

   Drain the pasta, reserving a little of the cooking water. Tip the sardines (and the whole chillies from the can, if you like) onto the fennel. Break the fish up a little with a wooden spoon, then add the capers, parsley, pasta and 2 tbsp lemon juice. Season to taste. If the pasta seems a little dry, add 2 tbsp of the cooking water and stir gently. Pile onto plates and drizzle with the extra virgin olive oil, if you like.