Spaghetti with sardines and wild fennel

Serves four

• Spaghetti 320 g
  
• Fresh sardines 200 g
• Wild fennel 150 g
• 4 tbsp extra virgin olive oil (40 g)
• 4 anchovy fillets in oil
• Sultanas 30 g
• Pine nuts 40 g
• 1 clove garlic
• 1 sachet of saffron
• 1 piece of onion
• Salt and pepper to taste

Nutritional information
Per serving: 532 Kcal

Environmental Impact

Per serving: 
197 grams CO₂ equivalence - carbon footprint
538 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Bring a large pan of lightly salted water to the boil.

In the meantime, clean the sardines, removing their heads and bones and soak the sultanas in lukewarm water.

Boil the wild fennel and chop it finely.

Fry the chopped onion and garlic with a little oil. 

Add the chopped anchovy fillets and the sardines cut up into chunks. 

Cook for a few minutes and mix well with a wooden spoon.

Now add the chopped fennel, the soaked raisins, the pine nuts and a little pepper.

Add the saffron mixed with a little cooking water and cook for a few minutes.

In the meantime, cook the spaghetti al dente in plenty of salted water, drain it and toss it in a pan with the sauce.

The Chef’s Advice

Option to add breadcrumbs toasted in a pan with a little oil until they are golden.

Nutritional Advice

For a more fibre rich but equally tasty variant, use wholewheat spaghetti. 

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

To eat sustainably, choose fish up to three times per week with a preference for local wild caught over intensively farmed fish.