Sardine and Fennel PastaBen O'Donoghue
- 200g linguini pasta
- 1-2 tins of Safcol sardines
- 1 cup finely diced fennel bulb
- 1 cup finely diced red onion
- ¼ cup currents
- ¼ pine nuts
- 1 clove garlic finely chopped
- 1 tablespoon fennel tops
- 100ml white wine
- Extra virgin olive oil
- Salt and pepper
- Bring a large pot of salted water to the boil to cook your pasta
- In a fry-pan, heat 3-4 tablespoons of extra virgin olive oil
- Gently fry the chopped red onion and fennel until soft and sweet, season with salt and pepper. Add the chopped garlic and the pine nuts and current and cook until the nuts are golden and the currents are plump and soft. Then turn of the heat
- Add the pasta to the boiling water and cook until al dente
- Just before the pasta is cooked. Return the fry-pan to the heat and add the sardines and gently fry, add the white wine and half the chopped fennel tops.
- When the pasta is perfectly cooked drain and add to the sardine pan and toss well and season
- Plate the pasta and then sprinkle with the remaining chopped fennel tops.
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