20 minutes


Pasta con le sarde

  • 400g of linguine, or other long pasta
  • 1 small onion, finely diced
  • 1/4 fennel, finely diced (fennel tops reserved)
  • 5 anchovies, chopped
  • 50ml of white wine
  • 1 pinch of saffron
  • 40g of pine nuts
  • 40g of raisins
  • 4 sardines, prepared into 8 fillets
  • 1 lemon
  • 2 tbsp of olive oil
  • breadcrumbs, toasted


Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions
Add the onion, fennel and anchovies to a frying pan set over a low-medium heat with the olive oil and fry until soft, but not coloured. The anchovies will melt into the sauce
Once soft, add the white wine with a pinch of saffron and turn up the heat. Reduce until the pan is nearly dry then stir in the pine nuts and raisins
Slice the sardine fillets into 3 or 4 pieces then add to the pan. Cook for 1 minute, being careful not to stir too much or the fish will fall apart
Drain the pasta then add to the pan and gently toss to coat the pasta
Season with a little lemon zest and a squeeze of the juice. Taste and adjust the seasoning if required
Divide between bowls and garnish with toasted breadcrumbs and the fennel tops