Jamie's 20-Minute Sardine Linguine
A vibrant, speedy Sicilian-style pasta packed with rich canned sardines, zesty lemon, aromatic fennel, and toasted pine nuts. Balanced with a hint of spicy chilli and salty capers, it comes together in under 20 minutes.
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🍳 Cooking Flow
Boil linguine in salted water. → Grate onion and garlic, then sauté in the oil from the sardine tin. → Stir in parsley stalks, chilli, capers, caper brine, water, shaved fennel, and lemon zest. → Add sardines and pine nuts, breaking the fish up slightly. → Toss the cooked pasta into the pan with freshly squeezed lemon juice and serve.
Cooking Steps
Brief Cooking Order
Boil linguine in salted water. → Grate onion and garlic, then sauté in the oil from the sardine tin. → Stir in parsley stalks, chilli, capers, caper brine, water, shaved fennel, and lemon zest. → Add sardines and pine nuts, breaking the fish up slightly. → Toss the cooked pasta into the pan with freshly squeezed lemon juice and serve.
Introduction
A vibrant, speedy Sicilian-style pasta packed with rich canned sardines, zesty lemon, aromatic fennel, and toasted pine nuts. Balanced with a hint of spicy chilli and salty capers, it comes together in under 20 minutes.
Step 1
Bring a pot of water to a boil, season generously with salt, and drop in the linguine to cook until al dente.
Step 2
Peel and coarsely grate the yellow onion and garlic clove using a box grater.
Step 3
Heat a large frying pan over medium heat, pour in the olive oil from the sardine tin, and add the grated onion and garlic to sauté.
Step 4
Finely chop the parsley stalks, finely slice the red chilli, and roughly chop the capers.
Step 5
Add the chopped parsley stalks, half of the sliced chilli, chopped capers, and a splash of caper brine to the pan. Pour in about 100ml of water and let it simmer.
Ingredients List
Important Notes
Use the oil from the sardine tin instead of regular cooking oil to infuse the base with rich flavour.
Grating the onion and garlic allows them to melt down quickly into a silky sauce base within minutes.
Do not over-mash the sardines; leave some small chunks for texture.
Adjust acidity by tasting before adding all the lemon juice to maintain balanced flavours.
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