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Zesty sardine & purple kale spaghetti
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Total Time:
20 minutes
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
Instructions:
  • Preheat the grill to high. Cook the spaghetti in a large pan of boiling water according to package instructions. In a large frying pan over medium heat, fry the capers until crisp, about 3 minutes. Remove from heat. Lightly oil and season the sardines, then grill for 2 minutes on each side until golden. In the frying pan, combine garlic, lemon juice, white wine, and capers. Cook over high heat until reduced by half. Remove tough stalks from kale, add leaves to the pan, and toss for a few minutes. Reserve a cup of pasta cooking water, drain the pasta, then add it to the frying pan. Mix well, adding a splash of cooking water for glossiness, and season. Flake sardine flesh into the pasta and garnish with chili and chervil before serving.

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