Smoked Sardines and Lime Fettuccine
Imagine if the portuguese and italian cuisine had a baby. And the cupid here, is definitely the lime. In this recipe we are going to combine italian pasta and the incredible sardines from Portugal. Last year we went on a trip to Portugal. And if there is a food trend around there, it’s the preserves. Specially preserves from the sea. When you walk around the markets, you can find octopus, clams, squid, sardines, codfish in all kind of preserves like tomato sauce, garlic and olive oil, pepper. And one of my favourite flavours in preserve: smoked. In this easy and quick recipe, I decided to cook a simple ragu using boneless smoked sardines with a citrusy touch of lime. So, let’s cook?
Serves 2 people
1 can of Boneless Smoked Sardines
10 cherry tomatoes, chopped
1 onion, chopped
1 clove of garlic, chopped
1 green bell pepper, diced
1 red bell pepper, diced
Salt to taste
Sweet Paprika, to taste
The zest and juice of a lime
160g of Fresh Spinach Fettuccine
Boil 3 litters of water in a pan and cook the fresh pasta for about 3 minutes until done. If you’re using dry pasta, follow the time on the package.
Meanwhile, heat a skillet on medium heat and add a splash of good quality olive oil.
Pan-fry the onions, tomatoes and the bell peppers for about 5-7 minutes until they’re soft and golden brown.
Add the smoked sardines, checking if all the bones were removed. Be careful with this step.
Let them cook for about five minutes to incorporate to the other ingredients.
Season with the paprika, the lime zest and the salt.
Add the fettuccine and mix them until they’re fully mixed.
Squeeze the lime juice over the pasta and serve.
Combine it with some portuguese vinho verde or with an italian pinot grigio and enjoy.