PASTA CON LE SARDE

SERVES 6

2 fennel bulbs, diced, fronds reserved

2 onions, diced

8 garlic cloves, finely chopped

50ml extra virgin olive oil

8 anchovy fillets

4 tablespoon tomato paste

1 litre vegetable stock

¼ cup toasted pine nuts

¼ cup currants

450g good-quality dried linguine

6 sardines, filleted and pin-boned fennel fronds, roughly chopped, to serve fresh Italian parsley, roughly chopped, to serve

In a frying pan over a medium heat, sweat the fennel, onion and garlic in the oil for about 10 minutes. Add the anchovies and tomato paste and cook for about 3 minutes until the anchovies soften. Pour in the stock and cook for about 10 minutes, reducing by two-thirds. Add the pine nuts and currants.

Bring a large pan of salted water to the boil. Cook the linguine according to the packet instructions and then drain, reserving ½ cup of the pasta water to thin the sauce.

Cut each sardine fillet into 5 pieces. Drop the sardines into the sauce and cook for 20 seconds, stirring constantly. Add the linguine, and a little of the reserved pasta water if you need it, and toss together. Take off the heat and stir through some fennel fronds and parsley.

Divide among serving bowls and enjoy.