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Ингредиенты
- 900 gm fresh sardines
- 2 Tbsp. extra virgin olive oil
- 2 clv garlic peeled and finely sliced
- 2 sm dry chillies crumbled
- 2 Tbsp. finely minced flat leaf parsley
- 2 x fennel bulbs green tops finely minced bulbs thinly sliced sea salt and freshly grnd black pepper
- 250 gm linguine extra virgin extra virgin olive oil
- 50 gm pine nuts toasted
Инструкции
- To prepare the sardines first scrape away the scales using a small knife under running water Remove the back fin head and tail and prise out the backbone from head to tail.
- Slit open the belly cut out the gut and using your fingers carefully cut away any bones which remain.
- You should have two filletsChoose a large frying pan which can accommodate the sardines in one layer without overlapping.
- Heat the extra virgin olive oil in the pan and gently cook the garlic till light brown.
- Add in the chilli and parsley gently place the sardine fillets on top and cook briefly.
- Scatter the fennel greens on top of the sardines and season.
- Don't stir the sauce too much as this will break up the sardines.
- Cook the linguine and sliced fennel in a large saucepan of boiling salted water.
- When the pasta is cooked drain and add in to the sardines.
- Pour over some extra virgin extra virgin olive oil and serve immediately with the pine nuts.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 1610 | |
| Calories from Fat 1436 | 89% |
| Total Fat 159.64g | 200% |
| Saturated Fat 45.89g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 1065mg | 355% |
| Sodium 33mg | 1% |
| Potassium 374mg | 11% |
| Total Carbs 36.41g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 1.36g | 1% |
| Protein 7.1g | 11% |
