Spicy Fennel Linguine with Sardines and Capers
Quick Italian-inspired pasta combining tender fennel, briny sardines in chilli oil, and bright lemon. The sardines' cooking oil forms the base of the sauce, infused with garlic and fennel that softens and caramelizes. Capers and parsley add sharp, herbaceous notes. Ready in under 30 minutes.
Ingredients
- 6 oz linguine, or spaghetti
- 4 oz sardines piccanti, canned, packed in chilli-infused oilanchovy fillets in oil2 tbsp oil + whole filletsseafood
similar briny umami, slightly less spicy
- 1 large fennel bulb, thinly sliced
- 2 cloves garlic, sliced
- lemon, zest and juice
- 1 tbsp capers, drained, chopped if large
- flat-leaf parsley, roughly choppedfresh basil1:1herb
similar fresh herbaceous note
- 1 tbsp extra virgin olive oil(optional)
Instructions
- 1
Cook pasta following package instructions until al dente.
- 2
Meanwhile, drain oil from sardine can into a large frying pan over medium heat.
- 3
Add sliced fennel, garlic, and lemon zest. Cook, stirring often, until fennel is tender and starting to colour, about 10 minutes.
- 4
Drain pasta, reserving some cooking water.
- 5
Add sardines and whole chillies from can if desired to the fennel.
- 6
Break fish up gently with a wooden spoon.
- 7
Add capers, parsley, drained pasta, and lemon juice.
- 8
Season to taste.
- 9
If pasta seems dry, add cooking water and stir gently.
- 10
Divide onto plates and drizzle with extra virgin olive oil if desired.
Tips
Sardines piccanti (in chilli oil) are key to this dish's flavour—the infused oil becomes your sauce base.
Reserve pasta cooking water to adjust sauce consistency.
Include the whole chillies from the sardine can if you like extra heat and texture.
Good to Know
Leftovers keep refrigerated up to 1 day but best eaten fresh. Do not freeze.
Slice fennel and garlic up to 4 hours ahead. Zest lemon and measure juice beforehand.
Serve immediately on warm plates with extra lemon wedges and crusty bread to soak up sauce.
Common Mistakes
Overcooking pasta leads to mushy texture—check al dente at 1-2 minutes before pack time.
Skipping pasta water addition results in dry, clumpy pasta—add it gradually and stir gently.
Cooking fennel too quickly on high heat causes uneven browning—maintain medium heat and stir often.
Substitutions
similar briny umami, slightly less spicy