Linguine with Sardines, Fennel & Tomato

020111f_397
Course Main Dishes

Ingredients in this Recipe

  • 1 cup canned peeled tomatoes with their juice, gently crushed
  • 1 medium lemon, juice and zest
  • 1 small or ½ large bulb fennel, fronds reserved
  • 1 tin sardines packed in olive oil (about 4 ¼ oz.)
  • 1/3 cup toasted bread crumbs
  • 2 ounces white (dry) vermouth
  • 2 3 fat cloves of garlic, peeled, smashed, and roughly chopped
  • 3/4 pounds dry linguine
  • Kosher or sea salt

Recipe Preparation

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