Linguine with Sardines, Chilli and Capers
Good old tinned sardines are fashionable again and are an ideal storecupboard ingredient, great for serving on toast sprinkled with a little balsamic and lots of seasoning. This is also the perfect storecupboard meal for two, made in moments and great for students or anyone on a tight budget. I love the shape of linguine, but any pasta can be used.
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This recipe is taken from How to Cook Book Two and The Delia Collection: Fish.
First of all you need to cook the pasta.
Always use a large cooking pot and make sure you have at least 4 pints (2.25 litres) of water for every 8 oz (225 g) of pasta and 1 level tablespoon of salt.
Bring the water up to a good fierce boil before the pasta goes in and cook it for 8-12 minutes without a lid, until al dente.
Meanwhile, heat the tablespoon of sardine oil in a small frying pan, fry the garlic and chilli for about 4 minutes, until softened, then add the tomatoes, sardines and capers and gently heat them through, stirring occasionally.
Taste and season with salt and freshly milled black pepper.
When the pasta is ready, drain it into a colander, then quickly return it to the saucepan.
Add the sauce, toss it around thoroughly for 30 seconds or so, then serve in hot pasta bowls with the torn basil sprinkled over.
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The triumvirate of salty Gorgonzola cheese and pancetta, plus the texture of wilted rocket all work together beautifully in this easy recipe, ideal for a midweek supper.
For me, mussels are still a luxury food that cost very little money. I don't think anything can match their exquisite, fresh-from-the-sea flavour. In this recipe every precious drop of mussel juice is used, which gives a lovely, concentrated flavour.
One of the best things about summer has to be barbecuing - and sardines lend themselves to this method of cooking. Finish them off with a luscious herby sauce for a true taste of the Mediterranean.
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