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Pasta shells with sardines, fennel and saffron
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Sam Folan
Pasta shells with sardines, fennel and saffron
The combination of fennel and sardines is a classic (particularly popular in Southern Italy) and makes for a really satisfying pasta dish, using cheap-and-cheerful tinned sardines
Serves: 2
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
571Kcal
Fat
19gr
Saturates
3gr
Carbs
69gr
Sugars
6gr
Fibre
11gr
Protein
25gr
Salt
1.1gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 15g pine nuts
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 bulb fennel, finely chopped
- a pinch of saffron strands (about 8)
- 200ml hot vegetable stock
- 180g dried conchiglie (shells)
- 1 x 120g tin sardines in olive oil, drained
- 1 x 30g pack flat-leaf parsley, finely chopped
- grated zest and juice of 1 small lemon
Step by step
- Toast the pine nuts in a large frying pan (no need for oil) until golden. Tip into a small bowl. Heat the oil in the frying pan, add the shallots and fennel and cook gently for about 6 minutes until starting to soften. Place the saffron in a jug with the vegetable stock and mix, then pour into the pan with the fennel and allow to simmer for a further 8-10 minutes until the liquid has reduced by half and the fennel is very soft. Season.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to pack instructions.
- Add the sardines to the pan along with the drained pasta, parsley, lemon zest and most of the juice, and toss together with a little pasta water. Taste for seasoning and add more lemon juice if you wish. Scatter over the toasted pine nuts and serve.