Sicilian sardine spaghetti
- Preparation and cooking time
- Serves 4
- 400g wholemeal spaghetti
- 2 tbsps raisins
- Pinch of saffron (optional)
- 1 tbsp olive oil
- 1 large white onion, peeled and finely sliced
- 1 tbsp fennel seeds, coarsely crushed
- 1 large clove garlic, peeled and finely sliced
- 1 tbsp breadcrumbs
- Zest of 1 lemon
- 2 x 120g tins sardines in oil, drained
- 3-4 tinned anchovies, chopped
- 50ml white wine
- Juice of 1/2 lemon
- 2 tbsps pine nuts
- Pinch of dried chilli flakes
- 1 tbsp chopped parsley
- STEP 1
Put the raisins and saffron (if using) in a small bowl and cover with boiling water.
- STEP 2
Heat 1tsp of oil in a frying pan over a low heat. Add onion and fennel seeds and fry for 5mins. Add breadcrumbs, stir until golden. Stir in lemon zest and garlic, cook for 1min. Transfer to a plate.
- STEP 3
Cook the spaghetti in salted water as per pack instructions. Drain, reserving some of the liquid. Using the same frying pan, add sardines and anchovies and warm through over a gentle heat. Add the reserved onion mixture, then turn up the heat, add the wine, raisins and saffron water and boil for 30secs.
- STEP 4
Add the drained spaghetti and some of the cooking liquid, and toss to combine. Finish off with the pine nuts, chilli flakes and chopped parsley, and serve.