Sardine Spaghetti With Lemon And Black Pepper Crumb Recipe

Name: Sardine Spaghetti With Lemon And Black Pepper Crumb
Prep time: 15 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: For The Breadcrumbs:; 75g day old ciabatta; 1 tbsp olive oil; 25g butter; 1 heaped teaspoon black peppercorns, coarsely crushed; Finely grated zest of 1 large lemon; 1 tbsp flat leaved parsley, chopped; 2 sprigs rosemary, finely chopped; For The Pasta:; 500g spaghetti; 2 x 210g tins skinless, boneless sardines, drained; 1 tbsp olive oil; 1 garlic clove, finely chopped; 2 tbsp capers, rinsed; Juice of 1 lemon

written by woman&home Staff March 16, 2020

Sardine Spaghetti With Lemon And Black Pepper Crumb Recipe

A salty, zesty spaghetti recipe with crunch from a lemon and black pepper crumb.

ALSO TRY: 5-Minute Tuna And Avocado Salad Recipe

Sardine Spaghetti With Lemon And Black Pepper Crumb

Serves: 4 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For The Breadcrumbs:
75g day old ciabatta
1 tbsp olive oil
25g butter
1 heaped teaspoon black peppercorns, coarsely crushed
Finely grated zest of 1 large lemon
1 tbsp flat leaved parsley, chopped
2 sprigs rosemary, finely chopped
For The Pasta:
500g spaghetti
2 x 210g tins skinless, boneless sardines, drained
1 tbsp olive oil
1 garlic clove, finely chopped
2 tbsp capers, rinsed
Juice of 1 lemon

Instructions

Whizz the ciabatta in a food processer until you have coarse breadcrumbs.
Heat the olive oil and butter in a frying pan and when the butter is foaming, tip in the breadcrumbs, fry for 3-4 minutes until golden and crisp. Remove from the heat, add the peppercorns, lemon, parsley and rosemary and a good pinch of salt and stir well. Remove to a plate whilst you cook the pasta.
Cook the pasta in a large pan of boiling salted water according to the packet instructions.
Meanwhile heat the olive oil in a pan and cook the garlic gently for a minute. Add the sardines and break up lightly with a fork. Add the capers and lemon juice and warm through. Drain the pasta, return to the pan and add the sardine mixture. Mix well and then divide between 4 warmed plates and scatter the breadcrumbs over the top.

fish pasta

woman&home Staff

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