Sardine Spaghetti with Sultanas & Pine Nuts
Prepare 5 mins
Cook 10 mins
135g can Sardines
1 clove garlic, finely chopped
2 tbsp sultanas
2 tbsp toasted pine nuts
2 tbsp chives, snipped
Squeeze of lemon juice
Cook the spaghetti in a large pan of boiling water according to packet instructions.
Meanwhile, open the sardines and tip some of the oil into a small pan. Add the chopped garlic and cook for 2 minutes until softened but not coloured.
Add the rest of the canned sardines to the pan, breaking them up with a wooden spoon. Stir in a ladleful of the pasta cooking water along with the sultanas and pine nuts and cook for 2 –3 minutes until the sardines are heated through.
Drain the pasta and return to the pan, off the heat. Add the sardine mixture, chives and a good squeeze of lemon juice. Divide between bowls, grind over some black pepper and serve with rocket salad on the side.
Recipe and photo courtesy of Waitrose.