Linguine with tomato and anchovy sauce and flaked fresh sardines


by: Christina

Linguine (also spelled 'Linguini') is a form of pasta - flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine.


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serves: 4

8 sardines (cleaned)

1/4 cup extra virgin olive oil

3 cloves garlic (minced)

4 leaves sage (finely shredded)

1 medium-hot red chile pepper (seeded and minced)

1 lb (450 g) vine-ripened tomatoes (skinned and chopped)

1/3 cup (50 g) capers (drained)

2/3 cup (100 g) chopped well-flavored black olives

4 oz (100 g) anchovy fillets canned in oil (drained and minced)

1 tablespoon chopped oregano

1 lb (450 g) dried linguine (or spaghetti)

3 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
Linguine with tomato and anchovy sauce and flaked fresh sardines

Servings Per Recipe: 4

Amount per Serving

Calories: 398

  • Total Fat: 24.4 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 67.3 mg
  • Sodium: 1696.1 mg
  • Total Carbs: 24.7 g
  •     Dietary Fiber: 5 g
  •     Sugars: 8.3 g
  • Protein: 21.1 g

how is this calculated?

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1.  Work under cold running water or over several sheets of newspaper. Grip the fish by its tail and scrape it from the tail toward the head, working against the direction in which the scales lie, using a fish scaler or the blade of a blunt, thick-bladed knife.

2.  Cut away the dorsal, pelvic, and anal fins using a strong pair of kitchen scissors.

3.  Slit open the belly of the fish from the anal fin up to the head and pull out the guts.

4.  With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water.

5.  Preheat the broiler. Slash the skin of the mackerel at 1/2-inch (1-cm) intervals on both sides, from the head all the way down to the tail, taking care not to cut too deeply into the flesh.

6.  Brush the sardines on both sides with olive oil, season with plenty of salt and pepper, and put them onto a lightly oiled baking pan or the rack of the broiler pan.

7.  Heat the extra virgin olive oil in a pan, add the garlic and sage, and cook until the garlic begins to take on a little color. Add the red chile and fry for a few seconds. Add the tomatoes, capers, olives, anchovies, oregano, and some freshly ground black pepper, and let simmer for 10 minutes.

8.  Cook the pasta in well-salted boiling water for about 8 minutes or until al dente. Meanwhile, preheat the broiler. Broil the sardines, 4 inches (10 cm) from the heat, for 2 minutes on each side. Let cool slightly, then flake the fish away from the bones in largish pieces.

9.  Drain the pasta and tip it into a large serving bowl. Stir the chopped parsley into the sauce, pour it over the pasta, and toss together well. Add the flaked sardines and turn over gently to mix.

Cooks' note:
Mackerel, pilchards, or herring.

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