Sardine Serenade: Linguini with Sardines

11 months ago

Linguini Sardines

Sardines in pasta dishes are fairly common so we added a twist to this classic dish. For this one, we added fennel to add a hint of freshness to the dish. It has a sweet, mild licorice flavor and is commonly used in Europe especially in Italy and France.




Makes 3-4 servings


400g Linguini pasta

3 Tbsps Olive oil

2 cloves Garlic, minced

Small bulb of fennel, sliced

Pinch of red pepper flakes

1 bottle Spanish sardines in olive oil

7-10 pcs Pitted black olives, roughly chopped

1 Tbsp Capers, drained

Fennel leaves


  1. Cook the linguini in a large pot of boiling salted water according to package directions.
  2. Meanwhile, make the sauce. heat olive oil in a medium pan. Cook garlic for a minute then add fennel.
  3. Add chili flakes and half of sardines, breaking them roughly with a wooden spoon. heat for 2-3 minutes, then stir in the olives and capers. Mix well to combine. Season with salt and pepper.
  4. Drain pasta, reserving a couple of tablespoons of pasta water. Add the pasta and more olive oil to the sauce and mix well. Sprinkle with fennel leaves. Top with whole sardines.


Recipe by Celine Celemente-Lichauco

Photographed by Zac Moran of Studio 100


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