Sicilian Spaghetti with Sardines and Fennel — Spaghetti con Sarde e Finocchietto Siciliano
A pared-back Sicilian spaghetti dressed with fresh sardines pan-seared in olive oil, garlic, lemon zest, and wild fennel fronds, finished with toasted breadcrumbs and a final squeeze of lemon for brightness.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Fillet sardines and season with salt and pepper. Thinly slice 6 garlic cloves. Chop 60g wild fennel fronds. Zest 1 lemon and juice it. Chop 2 tbsp parsley. Measure 180g spaghetti and 50g breadcrumbs.
Toast
Heat 2 tsp olive oil in a small pan over medium heat 30 seconds. Add breadcrumbs with a pinch of salt, stir constantly 3-4 minutes until deep golden and crisp. Tip onto a plate.
Boil
Bring a pot of salted water to boil. Cook spaghetti 8 minutes until just under al dente. Reserve 160ml pasta water and drain.
Saute
Heat 6 tbsp olive oil in a wide pan over medium heat 1 minute. Add garlic, cook 90 seconds until pale gold and fragrant. Add sardine fillets with their seasoning, cook 2 minutes per side, gently breaking into rough pieces until opaque.
Finish
Stir in wild fennel fronds and lemon zest, cook 30 seconds until wilted. Add drained spaghetti with 6 tbsp pasta water, toss over low heat 1-2 minutes until glossy. Stir in lemon juice off the heat, adding more pasta water if needed.
Plate
Transfer spaghetti to warm wide bowls, scatter toasted breadcrumbs and parsley over the top, and serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.