Zesty sardine & purple kale spaghetti

Zesty sardine & purple kale spaghetti

Zesty sardine & purple kale spaghetti

Serves 4
Cooks In20 minutes
DifficultySuper easy
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
Recipe From

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
Recipe From

Jamie Magazine

By Emily Ezekiel & Andy Harris
Tap For Ingredients

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.