Spicy fennel linguine with sardines & capers - Good Food Middle East
Fennel adds an aniseed punch to this quick pasta dish with chilli-infused sardines, zesty lemon and parsley
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Ingredients
- 175g linguine (or spaghetti)
- 120g can sardines piccanti (packed in chilli-infused oil - see tip below)
- 1 large fennel bulb, thinly sliced
- 2 garlic cloves, sliced
- zest and juice 1 lemon
- 1 tbsp capers, drained, chopped if large
- handful flat-leaf parsley, roughly chopped
- 1 tbsp extra virgin olive oil (optional)
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