Add a squeeze of lemon to cut through it with a touch of acidity if you want, and you could switch the pine nuts for almonds or add toasted breadcrumbs for extra crunch on top. I prefer to use fresh sardines flavour-wise: I think they’re more delicate – but tinned will do just as well.
- 370g spaghetti
- Olive oil
- 2 cloves of garlic, finely chopped
- 8 fresh sardine fillets, chopped into small pieces
- 50g raisins
- 1 glass of white wine
- A handful of toasted pine nuts
- 10g capers
- A handful of flat leaf parsley
- Cook the spaghetti in a pan of salted boiling water as per packet instructions.
- Meanwhile, heat a splash of olive oil gently in a large frying pan, add the garlic and cook until soft but colourless, for about three minutes.
- Add the sardines and raisins to the pan and fry gently for a few minutes, then add the white wine and simmer until the sardines are cooked.
- Drain the pasta and add to the sardine mix, then toss in the pine nuts, capers and parsley.
- Add more olive oil, if needed. Serve immediately.