Lip Smackin’ Linguini


Sardine Linguini

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.

Anchovy Breadcrumbs‘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.

Dora 🙂

Sardine Linguini
Lip smackin' Linguini
Print Recipe
Linguini tossed in a sardine and lemon paste served with crispy anchovy breadcrumbs.
Servings Prep Time
3-4 people 10 minutes
Cook Time
35-40 minutes
Servings Prep Time
3-4 people 10 minutes
Cook Time
35-40 minutes
Sardine Linguini
Lip smackin' Linguini
Print Recipe
Linguini tossed in a sardine and lemon paste served with crispy anchovy breadcrumbs.
Servings Prep Time
3-4 people 10 minutes
Cook Time
35-40 minutes
Servings Prep Time
3-4 people 10 minutes
Cook Time
35-40 minutes
Ingredients
The Anchovy Breadcrumbs
  • 50 g Anchovy fillets In olive oil
  • 1 cup Panko breadcrumbs
  • 4 tbsp olive oil
The pasta
  • 400 g linguini
  • 1 tbsp olive oil
  • 2 cloves garlic crushed
  • 1 tsp chilli flakes
  • 240 g sardines in olive oil
  • 1 lemon
  • 100 g spinach or any alternative leafy green
Instructions
The Breadcrumbs
  1. In a frying pan, heat 4 tbsp of olive oil on a medium low heat. Drain the anchovy fillets and add them to the pan, stir occasionally until the anchovy fillets disintegrate into the oil (about 7 minutes). Add the panko breadcrumbs to the pan and increase the heat to medium, cook until golden. (no more than 10 minutes). Once finished, remove from the heat and transfer to a plate covered with a sheet of kitchen roll.
The pasta
  1. Bring a pan of lightly slated water to the boil and add in the linguini. (Add a drop of olive oil to the water to stop the pasta from sticking.) Cook the pasta to your preferred texture.
  2. While the pasta is cooking you can start on your sardine paste. Start by draining the sardines and putting them to one side. Heat one tbsp of oil in a pan on a medium heat and add the garlic. Cook for a couple of minutes to infuse the oil and then add the chilli flakes and the sardines. Drain the pasta (saving a little of the cooking water). Add the linguini to the pan use tongs to coat the linguini in the sardine paste. grate in the zest of one lemon and half of the juice then add in your preferred greens along with a good splash of the reserved pasta water and keep tossing everything together until your greens are ready.
  3. Transfer the pasta to a plate and sprinkle the breadcrumbs on top. You can serve this with some parmesan but it is just a delicious served as it is.
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