Sardine and Fennel Spaghetti

Cook the spaghetti in boiling salted water until al dente, then drain. Meanwhile, add the oil from the sardine tin to a frying pan and fry the fennel, lemon zest and garlic for 10 mins until the fennel is softened.
Drain the spaghetti (reserve a splash of cooking water) and tip the sardines and tin juices into the fennel. Break the fish up with a wooden spoon, stir through the capers, parsley, 2 tbsp of lemon juice and the drained pasta. Season well, loosen with a splash of cooking water, and serve with more parsley, black pepper and a drizzle of olive oil.

15 mins

2 serving

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