Sardine Linguine with Balsamic Vinegar
A quick and easy way to make buttery croissant swirls, with a twist on garlic butter with the fruity tang of our Balsamic Vinegar of Modena
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.denigris1889.com.
Cooking tools:
- Kitchen scale
- Blender
- Pepper mill
- Grater
- Nonstick skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Can opener
- Stove
- Pot
- Colander
- Plate
- Serving bowl
- Tongs
- Garlic press
- Fine-mesh sieve
Ingredients
- 3 tsps olive oil
- 50 g dried breadcrumbs
- Grated peel and juice of half lemon
- 3 cloves garlic, minced
- Small bunch coriander, finely chopped
- 2 x 120 g cans sardines in tomato sauce
- 500 g passata (or tinned tomatoes, blitzed)
- 50 g olives, drained and sliced
- 10 ml De Nigris Thick & Intense Balsamic Vinegar of Modena
- 400 g linguine pasta
- 30 g parmesan, flaked
- Black pepper, to taste
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