Linguine con Sardine

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


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


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