1small tinanchovies in olive oil, approximately 48g
2clovesgarlic, crushed
2tinssardines in olive oil, approximately 120g each
1/2tspchilli flakes
1tsppepper
1lemon, juiced
1cupparsley leaves, chopped
Instructions
Put a large pot of salted water on a high heat. Once it has boiled add the spaghetti and cook, stirring occasionally, until al dente.
In the meantime, heat a large deep frypan on low-medium. Add the anchovies, including the oil from the tin, to the pan. Cook for 2 minutes, stirring, until the anchovies have melted into a paste. Mix in the garlic.
Drain the sardines and add them, along with the chilli flakes and pepper to the pan. Stir the mixture for a couple of minutes, breaking the sardines apart with a wooden spoon.
Add the lemon juice and parsley.
Drain the spaghetti, add it to the sauce, tossing it with a pair of tongs over a low heat until mixed thoroughly mixed together. Taste for salt and pepper.
Notes
Optional Additions:
Sprinkle 2 tablespoons of toasted pine nuts or 1/4 cup of toasted breadcrumbs over the top of each serving.
Stir 1 tablespoon of capers or 1/2 cup of green olives into the sauce.
Add 1 cup of halved cherry tomatoes or 1/2 cup of sun-dried tomatoes.