Sardine, Lemon and Chilli Linguine
A super simple dish that brings back memories of trips to Italy in summer, with flavours that remind of the salty sea air. Sardines make for a very reasonable mid-week meal, as well as being a sustainable fish too! Yay!
I’ve recently been trying to create some dishes using sustainable fish as you will know from my previous post, that I’ve been trying to eat more sustainably. I was also lucky to be sent some yummy sustainable tinned fish samples from the online ethical store, Traidcraft. They sent over the Fish4Ever Scottish Brisling Sardines in Spring Water which I used for this recipe, and I can totally recommend it (available on the site for only £1.75!)
Fish4Ever are a brilliant sustainable and organic tinned fish brand from the U.K. The great thing about them is that you can trace the boat from where your fish was caught by typing in the code on the side of the can! I’m very annoyed that I threw my can away before realising this!
Fish4Ever Scottish Brisling Sardines in Spring Water
So now onto the dish! I loosely based this pasta dish on the Italian classic: aglio, olio and peperoncino (garlic, oil and chilli flakes). I decided to add some lemon juice as it always goes well with fish, especially fish pasta dishes, as well as some basil to finish it off. Unfortunately my fresh basil plant died so I resorted to the dried stuff! I’m reallly not great at keeping plants alive! There’s nothing wrong with using dried basil actually, as it makes the dish an even more reasonable mid-week meal!
The dish is perfect for two and like I said, a great meal to knock up in the middle of the week. It’s also great to get those omega-3 oils in, which i’m sure most of us don’t make the effort to do (I’m certainly one of them!)
Sardines, Lemon and Chilli Linguine
A super quick mid-week meal full of healthy omega-3 oils and flavours that conjure up memories of salty sea air.
What you will need
- 300g linguine pasta
- 1 tin of 105g sustainable Scottish Brisling Sardines in Spring Water
- 1/2 lemon juice
- 1 garlic clove, crushed
- 1 tsp chilli flakes
- 1tbsp olive oil + extra for drizzling
- 1 tsp fresh or dried basil
- Pinch of salt
- 1Boil the water for the pasta and in the meantime, drain the sardines.
- 2Once the water has boiled, cook the pasta for 8 mins. Drain the pasta.
- 3Fry the crushed garlic clove in the olive oil for 1 minute (be careful not to burn) and immediately add the pasta, as well as the chilli and lemon juice. Drizzle some more olive oil and toss all the ingredients together. Stir in the sardines and a pinch of salt, and serve topped with fresh or dried basil.
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I’m linking this recipe with the following: Cook Once Eat Twice