North Atlantic sardine spaghetti with chillies and capers
Serves 2
Ingredients
- 1 tin John West Mediterranean Style Lightly Smoked Sardines
- 200g Spaghetti
- 2 tbsp fresh breadcrumbs (made from crusty white bread or ciabatta)
- 1/2 lemon zest and juice
- handful fresh flat-leaf parsley
- pinch black pepper
- 1 red chilli sliced
- 1 clove garlic sliced
2 tsp capers
-in-Mediterranean-Style-with-Green-&-Black-Olives-4206-400x400.png "North Atlantic Sardines Mediterranean Style With Green & Black Olives")
North Atlantic Sardines Mediterranean Style With Green & Black Olives
North Atlantic sardines (Sprattus Sprattus) served Mediterranean-style with green and black olives. So naturally tasty you could either eat them alone, or serve them heated up with rice, pasta or a salad.
Step 1
Cook the spaghetti for a minute or two less than the pack instructions
Meanwhile make the crumb topping. Whizz the bread in a food processor to make breadcrumbs then tip into a dry frying pan and toast over medium heat for a few minutes, stirring frequently to make sure they don’t burn. When they’re toasted, tip into a bowl and add the lemon zest and black pepper and stir. Allow to cool for a minute then add the chopped parsley and set aside
Step 2
When the pasta is nearly ready, drain a little of the oil from the tin of sardines into a large non-stick frying pan. Add the chilli and garlic and cook gently over a low heat for a minute or two then turn off the heat
Step 3
Drain the pasta and tip into the pan with the chilli and garlic. Add the capers and lemon juice and stir, then add the sardines and heat through, taking care not to break up the fish too much.
Serve the pasta into shallow bowls and top with a generous spoonful of the herby crumbs
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