Pasta shells with sardines, fennel and saffron
Serves 2 | prep 15 mins | total time
Pasta shells with sardines, fennel and saffron
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Serves 2 | prep 15 mins | total time
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
Rate
Nutritional information (per serving)
Calories
571Kcal
Fat
19gr
Saturates
3gr
Carbs
69gr
Sugars
6gr
Fibre
11gr
Protein
25gr
Salt
1.1gr
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.
