Name: 20-Minute Sardine & Fennel Spaghetti
Total time: 20 min
Yield: 4
Ingredients: 400g spaghetti; 2 tablespoons extra virgin olive oil; 40g unsalted butter; 1 medium fennel, trimmed, sliced finely (fronds reserved for serving); 2 garlic cloves, crushed; 1 tablespoon tomato paste; 12 saffron threads; ½ cup (125ml) dry white wine; 2 x 100g cans sardines in tomato sauce; 2 tablespoons lemon juice; ½ cup (80g) pitted Sicilian olives

VMG Recipes