Name: Chilli Sardine Pasta with Pine Nuts & Currants
Total time: 20 min
Yield: 4
Ingredients: 400g (12½oz) spaghetti; ⅓ cup (80ml) extra virgin olive oil; 2 x 110g (3½oz) cans sardines in lemon, chilli and garlic oil; ¼ cup (40g) pine nuts, toasted; ¼ cup (40g) currants; 2 tablespoons lemon juice; 2 teaspoons finely grated lemon rind; ½ cup fresh flat-leaf parsley leaves, chopped coarsely; 120g (4oz) baby rocket (arugula) leaves; 1 baby fennel bulb (130g), trimmed, sliced thinly; lemon wedges, to serve

VMG Recipes