for 2 people

Fennel

1 tbsp	olive oil
2	fennel (approx. 200 g each), very thinly sliced
1 tin	sardine (MSC) (approx. 90 g), drained, bones removed
2 tbsp	water
1	organic lemon, use half of the grated zest and juice
½ tsp	salt
a little	pepper

Spaghetti

150 g	spaghetti
	salted water, boiling
1 tbsp	olive oil

How it's done

Fennel

Heat the oil in a frying pan. Add the fennel, stir fry for approx. 4 mins. Add the sardines, water, lemon zest and juice, mix, season and simmer for approx. 4 mins.

Spaghetti

Cook the spaghetti in boiling salted water until just al dente, drain and reserve approx. 100 ml of the cooking water. Add the spaghetti to the fennel along with the reserved cooking water and oil, mix and serve.

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