Linguine with sardines, fennel, and tomato from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours by Amanda Hesser and Merrill Stubbs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 07, 2023

    Very satisfying use of canned sardines to produce tasty and quick pasta sauce. Caramelizing paper thin fennel slices in olive oil with sardines go well nicely in light tomato based sauce.

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