From Let’s Cook – italian and pasta
Ingredients 120g sardines in olive oil
2 tbsp olive oil
50g one day old white bread crumbs
1 garlic clove, peeled and finely chopped
50g pine nuts
125g chestnut mushrooms, wiped and sliced
125g baby spinach leaves, rinsed
150ml creme fraiche
rind of 1 lemon, finely grated
salt and freshly ground black pepper
Drain the sardines and cut in half lengthwise. Remove the bones, then cut the fish into 2.5cm pieces and reserve.
Bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions, or until al dente.
Meanwhile, melt half the butter with the olive oil in a large saucepan, add the bread crumbs and fry, stirring until they begin to turn crisp. Add the garlic and pine nuts and continue to cook until golden-brown. Remove from the pan and reserve. Wipe the pan clean.
Melt the remaining butter in the pan, add the mushrooms and cook for 4-5 minutes or until soft. Add the spinach and cook, stirring, for 1 minute, or until beginning to wilt. Stir in the creme fraiche and lemon rind and bring to the boil. Simmer gently until the spinach is just cooked. Season the sauce to taste with salt and pepper.
Drain the pasta thoroughly and return to the pan. Add the spinach sauce and sardine pieces and gently toss together. Tip into a warmed serving dish. Sprinkle with the toasted bread crumbs and pine nuts and serve immediately.
Lots of different ingredients in this recipe; but it seems to work well, the key two ingredients is of course the sardines and the pine nuts. I was too lazy to blend my bread into crumbs and I thought a more rustic way of doing it ala Jamie Oliver, is to tear the bread into large chunks and pop it into the oven with the pine nuts until it’s all golden and crispy.