Linguine with Sardines and Snow Peas
Ingredients
300g dried linguine pasta
2x 110g cans of sardines in oil
200g fresh snow peas or sugar snaps
1 preserved lemon (Moroccan style)
small bunch fresh mint leaves
6 tablespoons walnut halves
salt and freshly ground black pepper
Description
I think everyone should stock their pantries with ingredients for ‘emergency’ entertaining. This dish is dependent on seeking out the very best ingredients from the store cupboard. The sardines, preserved in olive oil and bought at fine food stores and delicatessens, are sweet and tasty and not too fishy or oily. If you prefer anchovies you could use them in place of the sardines. Although there is really no substitute for the salty, vinegary tang of the preserved lemon, you could always try the dish with grapefruit segments. Use fresh, sweet walnuts as old, rancid nuts will ruin the dish.
Method
Bring a large saucepan of salted water to the boil, plunge the pasta in and cook for 10 to 12 minutes until tender but not mushy. Drain well and toss with the oil from the sardines. Blanch the snow peas in boiling salted water and refresh in cold water.
Chop the lemon into dice and cut the mint into shreds.
To serve, fold the sardines, snow peas, lemon dice, mint and walnuts through the pasta and season to taste with salt and pepper. Serve at once with a green salad.
Categories
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