20 mins Calories: 499 Fat: 21.8g of which 3.0g is saturated
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.
Add some halved black olives and a squeeze of lemon juice, if you like.
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