Linguine con Sardine

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 900 g (2 lb) fresh sardines
  • 2 tablespoons olive oil

Method

To prepare the sardines, first scrape away the scales using a small knife under running water. Remove the back fin, head and tail, and prise out the backbone from head to tail. Slit open the belly, cut out the gut and, using your fingers, carefully cut away any bones that remain. You should have two fillets.

Choose a large frying pan that can accommodate the sardines in one layer, witho