by lastnightsdinner
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ExpandKosher or sea salt Ask a question about this ingredient
1 tin sardines packed in olive oil (about 4 ¼ oz.) Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped Ask a question about this ingredient
1 small or ½ large bulb fennel, fronds reserved Ask a question about this ingredient
1/4 teaspoon red chile flakes, or more to taste Ask a question about this ingredient
1 cup canned peeled tomatoes with their juice, gently crushed Ask a question about this ingredient
2 ounces white (dry) vermouth Ask a question about this ingredient
1 medium lemon, juice and zest Ask a question about this ingredient
1/3 cup toasted bread crumbs Ask a question about this ingredient
3/4 pounds dry linguine Ask a question about this ingredient
Bring a very large pot of heavily salted water to a boil.
Ask a question about this stepOpen the sardine tin and drain a tablespoon or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a tablespoon). Warm the oil over medium-low heat and add the garlic, cooking until fragrant.
Ask a question about this stepTrim the fennel and slice the bulb very thinly (a mandoline works great here). Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly.
Ask a question about this stepAdd the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a tablespoon or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary.
Ask a question about this stepAdd the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You'll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you've added them.)
Ask a question about this stepTransfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.
Ask a question about this stepThis recipe was delicious. My husband and I just moved to Norway where canned fish is plentiful and everything else is astronomically expensive! And so, this was the perfect meal for our first dinner guests at our new home in Oslo. When I was completing the preparation of the dish it looked so good that I skipped the part about adding some additional pasta. This was a mistake because by the time it was served, the dish was a bit dry. Other than that, it was outstanding will be added to my regular fare for dinner parties in Norway!
Made this the other day and loved it. I used a can of Cento sardines and I will say they were a little too fishy. Next time I will try and find a better tin, decrease the lemon juice a tad and use fresh conquese plum tomato. I served it with a little pasta water, crushed red pepper and olive oil as a the condiments. Definitely will try this again.
sorry for the spam...I thought it hadn't posted so I kept clicking add:(
Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!
Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!
Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!
Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!
Made this for dinner tonight..my husband doesn't like Fennel but it grows wild in my garden (thanks to having planted it like 5 years ago) so I decided to add it anyway when making this. SUCCESS! This was wonderful! I accidentally used Pernod instead of vermouth but apparently it was a happy accident because it was delicious! I've pinned this on pinterest and already I'm getting lots of repins and likes, it tastes as good as it sounded!
just finished eating this for dinner and it was delicious! (my fiance is currently eating a second bowl!) totally converted to sardines -- i used some smoked ones, on the recommendation of my father. the only change i'd make when i make it again is to decrease the lemon juice -- it was just on the sour side for me.
Added chopped dried black olives. I think it is fantastic!
I made this for Valentine's dinner and it was a success. I don't like sardines from "old family recipes", and I stay away from it like the plague. But when I saw this recipe and labeled as the winner of a seafood pasta, I had to give it a try. I purchased sardines that was recommended by the contributor and it was a success. I am now a sardine convert. I would recommend making this recipe. It was a perfect weeknight dinner menu also.
I made this tonight and was very pleased with the results. I only had baby fennel from the CSA, which didn't have the same flavor as a more mature bulb, but you could still taste its presence. I should have halved the breadcrumbs as I only used 4 ounces of pasta for the two of us, but I think I ate every last crumbs, so I guess that says something!
Delicious. My small children enjoyed it too. It's also very economical.
It's pasta week on the curriculum, and this comes up on Monday. Can't wait.
I printed this long ago to make and finally did last night...now I'm kicking myself that I didn't jump on it sooner! The whole family loved it! Thank you for sharing. :)
On my left, French guy. Enjoying sardines since childhood. On my right, American girl. Never eaten sardines. Doesn't like them.
Tonight I cooked this for her. She said it was delicious. I guess that we're going to be eating more sardines around here. Thanks.
This was so incredibly delicious! I didn't have vermouth in the house, so skipped that part. I diced a plum tomato and added that instead. Every bite had another delightful surprise. Thank you for this recipe - it will be something I make often.
This dish sounds absolutely amazing, and I can't wait to prepare it for dinner tomorrow night. Not only does it look beautiful, but the recipe is also very healthy.
Thank you!
What would you all suggest using in place of Vermouth? I don't cook with or drink alcohol... but this recipe looks DELICIOUS!
Thanks in advance!
You should be able to omit it with no problem, or just add a splash of water or extra lemon juice in its place. Enjoy!
I made this tonight--it was fabulous! And I added some fresh peas--so good--thanks again for a great recipe.
Oh, fresh peas sound like a wonderful addition! Glad you liked it!
This was a cinch to make and so, so good. Going in the pasta rotation for sure.
So glad you liked it! And thank you!
Thanks so much!
This has been in heavy rotation in our house since I learned I was pregnant (and we're having it again tonight, in fact). I'm really delighted that so many of you have tried and liked this dish! Thank you for all of your wonderful comments!
Congratulations to you! What exciting news. Eat lots of those little fish for the baby's brain development!!!
Thank you! The little fish are some of my favorites, and I'm eating a ton of them :)
Made this tonight but only had tuna packed in olive oil in the pantry, no sardines.
But it was really delicious.
Glad to hear that tuna worked! I will have to give it a try.
so good. i did without the fennel because i don't know what it is and i'm a poor college student. and used white wine instead of vermouth.
made this tonight...de-li-cious
Just finished eating/demolishing this for dinner. I don't know that I've had sardines before - it was excellent - my 8-year old enjoyed too.
The lemon-zested bread crumbs are what give this dish that certain something extra. It's an easy dinner to make on a weeknight. It turned out quite delicious.
Fantastic and I found the simple canned in oil sardines perfect. Finding them in oil these days is no easy task because it seems everyone wants them in spring water.....
Well then, try www.canneryrowsardineco.com This is the product of a genius young entrepreneur who came up with the idea of bringing sardines back to Cannery Row. Okay, I know the guy personally. The company is based in Monterey but the sardines might come from anywhere on the Pacific Coast. Gotta follow the fish. They are tinned under USDA oversight.
Made it last night, and everyone loved it. The breadcrumbs and fennel fronds totally make it -- I am converted to the power of the garnish.
Yay! To all of you who have tried and liked this, I'm so glad - and thank you!
Hey, Jen--I made this tonight--I accidentally put a LITTLE too many chile flakes in it so it was hot but SO Good! I will definitely make this regularly--it is a great weeknight meal!
Thanks so much.
We just made this for dinner tonight... SO delicious and easy! Thank you for sharing and congratulation on your well-deserved win!
Congrats! I made this last night, and it definitely deserved to win! I am glad to have another pantry staple recipe to pull out on those nights when you just want a quick, delicious dinner without any hassle.
Pantry dinner recipes save me! I love not having to always plan ahead! Will buy sardines next time at the store and report back to you pronto on my results! Prune and NYC, they are still ahead of me, in my dreams, hope to visit both one day! Thank you for the recipe!
Made this tonight! It's a great winter meal, rich and flavorful. I made chocolate cake for dessert, it's nice to have something sweet after.
Yum!
Thanks again, everyone! I want to give huge props to the incredibly talented melissav, too - I can't wait to try her catfish recipe!
I can't wait to make this; I LOVE sardines and think this combination sounds so wonderful. Congratulations and thank you for sharing it!
I bow to the seafood goddess! A well deserved congratulations.
Lovely recipe. I cannot wait to try it.....what a perfect dish for any night of the week. Congratulations.
Congratulations!! I just bought my first tin of sardines today and I am going to eat this winning dish for dinner tonight. Although my Dad ate sardine sandwiches all the time, I never could take that plunge. Now that I am all grown up I am giving them a go...brava!!
Wow, lady. You are rockin' book 2! Congrats. I'm note sure my kids will like this one as much as the hunter's chicken, but I know I will.
Wow, thank you all so much!!!
Congratulations - it looks great
Woo hoo! Winner! Congrats, Jen! I bought my sardines!! Husband gave me strange looks, but I can't wait to give this a try. :)
I've never been a fan of sardines (or anchovies for that matter) but you've interested me in at least giving this a go. Congrats for being a finalist :)
Thank you!
Again, thanks so much, everyone!
you may convert me with this dish. when my dad visits me he stocks the pantry with sardines and I have no idea what to do with them. now i know...thank you! and congrats to you!
gorgeous flavours coming together here, Jen. you have my vote :) x shayma
I love that this recipe can turn humble pantry items into something stellar. And I love sardines, can't wait to try it. Congrats LND!
I was just gazing longingly at a can of sardines in the store today-- now I have a delicious reason to go back and get them! Great recipe! Good Luck!
I must have sensed something, as I just arrived home with two tins of sardines--a somewhat unusual purchase for me--and see that this recipe has been named a finalist! Congrats, I can't wait to make it.
Yay- congrats! You know I love me some sardines, and this pasta sounds completely amazing. Best part is I have everything i need to make it in the house right now.
Congratulations! This sounds great - you had me with the sardines.
Thanks, everyone, for your wonderful comments, and thanks food52 for selecting this as a finalist! I'm just thrilled. I'm kind of on a mission to convert people into sardine fans :)
If one were not a fennel fan, what would you recommend substituting for it in this dish? Love to try it, but just not crazy about fennel.
Hi Kayb - my first thought would be celery, or maybe some mild sweet onions?
I make one like this, but with raw fennel and saffron. This looks wonderful...considering trying it tonight! Congrats!
mmmmm! love this! Congrats on being a finalist!
wow,this sounds delicious - I might make this soon - have everything but the sardines!
voted ;)
Looks wonderful!
Good enough to make me want to try to eat sardines again, but maybe not...I really wish I liked them, sardine dishes always sound amazing, I keep trying them and it never works out for me...frustrating.
They seem such an integral part of this but have to ask, what would you substitute?
Hm... I'd say anchovies would work well if you like them, or you could try some good canned tuna - a bit of imported bonito or something like that. Let me know if you try with an alternate fish - I'd love to know how it turns out!
Lovely recipe! Just voted for you! Good luck :-)
I love sardines--rich, fishy, good for you!--and I think this is brilliant.
Congratulations! This looks phenomenal! And I do have everything needed to make it in my pantry already...onto the menu it goes!
Congrats!!! Just voted for you! Good Luck! :)
I just knew this one would be a finalist! It is so wonderful...what great ingredients. Congrats!
Congrats, lnd! This sounds so so great! Might even crumble me some Triscuits over the top. ;)
Congrats! Had I feeling I'd see this as a finalist.
i tried this, it was really good. i dont use sardines much! also i didn't have breadcrumbs on hand but i did have raw pinenuts. i toasted them and chopped them up. real nice substitute with lemon zest!
Oh, the pine nuts sound like a lovely addition - so glad you liked this!
Just made this for dinner. Love it! I've officially added to my list of go-to dinners. I'm on my second serving.
I'm so glad you liked it!
I agree - it's so easy, and we've always got what we need on hand to put it together :)
Oh, I'm so glad - thanks for letting me know!
Damn! I love sardines as much as I love Jonathan Richman and the Modern Lovers. Great ideas at work here. I also love Prune when I can squeeze into that tiny place---I feel like a sardine.
I take this as high praise coming from you, sir. Thank you.
mmmm i hope this gets chosen- (oops, am i not supposed to say that in public? ;) x shayma
Shayma, you're too kind - thank you :)
Thank you! I can't get enough of them :)
Thanks, Midge! It's one of our favorite pantry suppers :)
I have almost everything I need to make this. Can't wait! Can I substitute sardines packed in water? Or should I just get the oil packed?
Hi Mary - I don't see why not! Just add a tablespoon or so of regular olive oil to the pan instead of the oil from the tin. I hope you like it - I'm making it for dinner tonight :)
Delicious! After the rich winter food I've been eating, this pasta was almost refreshing. Very clean tasting. The lemon zest + juice really makes it.
Thanks so much! I'm so thrilled you liked it!
Would substituting marinated sardines for canned sardines work or be a bad idea?
Rick Field is the founder of the pickle company Rick's Picks.
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Linguine, canned tomatoes, sardines, vermouth, breadcrumbs, garlic, chili flakes, fennel and lemon.
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First step: toast the breadcrumbs. We used panko.
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Lastnightdinner has you start the sauce with some of the oil from the sardine can. We'd never done this before!
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Our mandoline made quick work of the fennel and gave us delicate, even slices.
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A little garlic -- we thought next time we might try adding it later on, so that it wouldn't color as much.
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We just softened the fennel before continuing with the sauce.
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Then we added the chili flakes and squeezed the canned tomatoes into the pan, adding their juices too.
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Once the sauce had reduced slightly, it was time for one of our favorite ingredients: vermouth.
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The sardines go in towards the end, and it's important not to break them up too much -- you want some nice chunks.
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A little lemon juice...
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While the lemon zest goes in with the breadcrumbs.
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Toss the pasta with the sauce, top with breadcrumbs and fennel fronds, and voila!
Made this for my wife, who initially turned her nose up at sardines. It was excellent. I used whole wheat pasta, and it really very healthy.