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Zesty sardine & purple kale spaghetti
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Zesty sardine & purple kale spaghetti

Zesty sardine & purple kale spaghetti
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20 mins
Super easy

serves 4

nutrition per serving

5
8
0

Calories

2
8
.
1
g

Fat

6
.
1
g

Saturates

2
.
4
g

Sugars

1
.
2
g

Salt

3
8
g

Protein

3
8
.
3
g

Carbs

2
.
3
g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Emily Ezekiel & Andy Harris

Ingredients

200g spaghetti

½ tablespoon capers

4 tablespoons olive oil

6 fresh sardines, scaled and gutted, from sustainable sources

2 cloves of garlic

1 lemon

200ml dry white wine

1 head of purple kale

1 pinch of dried chilli flakes

a few sprigs of chervil

Method

  1. Preheat the grill to high. Fill a large pan with water and cook the spaghetti according to the packet instructions.
  2. Meanwhile, place a large frying pan over a medium heat. Add the capers and fry for about 3 minutes, or until crisp. Remove the pan from the heat and set aside.
  3. Lightly oil and season the sardines, place on a baking tray and grill for about 2 minutes on each side, or until golden.
  4. Peel, chop and add the garlic to the frying pan with the lemon juice, white wine and capers. Cook over a high heat until the mixture is reduced by half.
  5. Remove the tough stalky bits from the kale, add the leaves to the pan and toss it all together for a few minutes.
  6. Reserve a cup of the pasta cooking water, drain the rest and add the pasta. Mix well, adding a splash of the cooking water to make it glossy, then season.
  7. Flake the sardine flesh into the pasta and serve with the chilli and chervil scattered over the dish.

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