Sardine Spaghetti with Rocket
A delicious Sardine Spaghetti with Rocket recipe from the Dairy Diary.
Spaghetti 250-300g (9-110oz)
Anchovy fillets in oil 50g can
Olive oil 1 tbsp
Garlic 1- 2 cloves, peeled and crushed
Dried chilli flakes a pinch
Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
Sardines in olive oil 120g can
Lemon 1, finely grated zest
Rocket 4 good handfuls (75g-110g/3-4oz)
Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
Flake sardines with a fork straight into pan and add oil.
Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.