Sardine, Fennel and Pine Nut Spaghetti

Cook time 20 Minutes
Servings 2


1/2 packet of spaghetti
2 tbs. olive oil
1 clove garlic
1 bulb fennel, finely sliced and fronds kept
110g of good quality sardines in oil
1/3 cup currants
1/3 cup pine nuts, toasted
½ cup pecorino, freshly grated
Salt and pepper
Lemon zest

Sardine, Fennel and Pine Nut Spaghetti


Bring water to the boil, and cook pasta as per packet instructions. Toast the breadcrumbs with a little oil  in a pan over medium heat, until golden brown and crunchy.

While pasta is cooking heat oil in a large pan and saute the garlic, fennel and pine nuts for five minutes or until softened. Add the currants and continue to toss. Place the pasta in the pan and combine, gently adding in the sardines.  Add the breadcrumbs and the lemon zest.

Garnish with pecorino and fennel fronds.