Zesty sardine & purple kale spaghetti

Name: Zesty sardine & purple kale spaghetti
Total time: 20 min
Yield: 4
Ingredients: 200 g spaghetti; ½ tablespoon capers; 4 tablespoons olive oil; 6 fresh sardines scaled and gutted, from sustainable sources; 2 cloves of garlic; 1 lemon; 200 ml dry white wine; 1 head of purple kale; 1 pinch of dried chilli flakes; a few sprigs of chervil

Dairy-freedf

Serves 4

Cooks In20 minutes

DifficultySuper easy

Jamie Magazine Kale Mains Quick fixes Pasta & risotto

Nutrition per serving

Calories 580 29%
Fat 28.1g 40%
Saturates 6.1g 31%
Sugars 2.4g 3%
Salt 1.2g 20%
Protein 38g 76%
Carbs 38.3g 15%
Fibre 2.3g -

Of an adult's reference intake

Jamie Magazine

By Emily Ezekiel & Andy Harris

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Ingredients

200 g spaghetti
½ tablespoon capers
4 tablespoons olive oil
6 fresh sardines , scaled and gutted, from sustainable sources
2 cloves of garlic
1 lemon
200 ml dry white wine
1 head of purple kale
1 pinch of dried chilli flakes
a few sprigs of chervil

Tap For Method

Jamie Magazine

By Emily Ezekiel & Andy Harris

Tap For Ingredients

Method

Preheat the grill to high. Fill a large pan with water and cook the spaghetti according to the packet instructions.
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.
Lightly oil and season the sardines, place on a baking tray and grill for about 2 minutes on each side, or until golden.
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.
Remove the tough stalky bits from the kale, add the leaves to the pan and toss it all together for a few minutes.
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.
Flake the sardine flesh into the pasta and serve with the chilli and chervil scattered over the dish.