I’m back! Sorry you didn’t hear a peep from me last week, I was busy celebrating my 27th birthday jam paked with eating, drinking and general ‘Vida Loca’ living, however it is all over for another year now and as my detox gets under way, I am finally ready to share a simply delicious recipe that is going to rock your world. (Unless you don’t like fish, in which case it wont rock anything and you should probably call it a day on this post.)
So the story begins… well, I was enjoying a little fish based Instabanter with a fellow foodie the other day when a reference to sardine spaghetti topped with anchovy breadcrumbs was brought to the table. We love fish in this household even the really stinky stuff like mackerel and herring but for some reason sardines are something I never cook with, I decided this was pretty criminal and the anchovy breadcrumb thing sounded too intriguing to pass by. I found an adaptation of a recipe which has clearly been doing the rounds for some time on ‘A little Saffron‘ so I thought I would give it a go.
‘The absolute bollocks, three little words that graced our dinner table when Adam tucked into this dish, he has a great way of lowering the tone, however on this occasion- given he was talking about my cooking – I was made up. I have to admit, he was quite right, this really is such a wonderful tasting dish, not only is it completely lip smackingly delicious, but it is also really affordable and very easy to make – an all round win!
The greens in this recipe appear to be pretty flexible, I used spinach while others have used baby kale and even rocket. I have made this twice, both times using tinned sardines and anchovy’s, it tastes wonderful so there is no need to splash out on anything fancier. I think the original recipe calls for home-made breadcrumbs but I followed the recommendation in a little saffrons recipe and used panko breadcrumbs.
As much as I love fish, I do understand that the pairing of sardine and anchovy can sound a little intimidating (hence the strategic title of this post) but, when the sardines are cooked they kind of taste a little like a grown up version of tuna and the breadcrumbs do a good job of soaking up a wonderfully salty flavour which works wonders with the lemon linguini. Give it a go, don’t forget to tell me what you thought.