Pasta with Sardines (#2)

Superbly fresh sardines at the fishmongers? Winking cheekily as you walk by?

As good a reason to tweak Mark Bittman’s recipe. Stunning.

And simple.

  • Peel and chop an onion; set to fry very gently in a generous glug of olive oil. Add finely chopped parsley stalks and a finely sliced green chilli (or a few red chilli flakes) after about 10 minutes.
  • Set a pot of salted water to boil, and cook some spaghetti, tagliatelli, or linguini until just ready.
  • Clean and gut 2 fresh sardines per person. Coat with a little flour.
  • Ready?
    • Drain the spaghetti, not too throughly.
    • Add the fried onions and olive oil to the pasta; add grated lemon zest and a good handful of chopped parsley.
    • Put the frying pan back to the heat, and fry the sardines fast – no more than a couple of brief minutes each side.
    • Plate the pasta, and slip the sardines on top.


PS – a week later. Works with sprats too – satisfyingly messy finger-eating.


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