Lemony Sardine Bucatini with Walnuts and Fennel

As many of you know, I love cooking #FeelGoodSeafood dishes, like my Lemony Sardine Bucatini with Walnuts and Fennel.

Through my work with The Marine Steward Council I’ve learned that over ⅓ of our global waters are overfished and sustainable fishing practices are the best solution we have to the global crisis of overfishing. That’s why it’s more important than ever that I choose certified sustainable seafood options whenever possible. When I choose wild-caught seafood that has the MSC blue fish label, I know that my purchase is supporting fisheries, retailers, and brands committed to making sustainable fishing the norm in the commercial fishing industry, safeguarding seafood supplies for future generations and making our ocean healthier tomorrow than it is today.

This dish comes together in a snap and is bursting with flavor— the vibrant lemon melds perfectly with the sardines, and the walnuts give a delicious crunch. And, if you use MSC-certified brands like these sardines from Sea Tales, you can also have peace of mind knowing that you’re doing your part.


Click here to learn more about the Marine Steward Council’s work to end overfishing and how you can make the switch to sustainable seafood options.

Lemony Sardine Bucatini with Fennel and Walnuts.jpg

Serves 4-6

INGREDIENTS

1 lb. dry bucatini or other long pasta such as spaghetti or linguini
2 4.2oz tins of MSC Certified Sustainable Pilchard Sardines in Water, drained
½ cup panko breadcrumbs
½ cup walnuts, roughly chopped
½ cup flat leaf parsley, roughly chopped, plus more for garnish
2 garlic cloves, minced
1 small fennel bulb, cored and very thinly sliced, fronds reserved
½ tsp chili flakes
2 lemons, zested and juiced
1 tsp olive oil
8 tbsp unsalted butter
1 tsp Kosher salt
½ tsp black pepper

METHOD

Bring a large pot of well-salted water to a boil. Drop pasta in and cook until al dente. Reserve one cup of pasta water and drain.

While pasta is cooking, heat a pan over medium and add olive oil, walnuts and panko breadcrumbs. Toast for 1-2 minutes, stirring frequently, until panko is golden and nuts are toasted. Stir in parsley and transfer to a small bowl and set aside.

Wipe out pan and return to stove. Add butter, garlic, fennel, and chili flake and sauté until butter is golden brown and fennel is softened-approximately 3-4 minutes. Stir in lemon juice and zest, then season with salt and pepper. Turn heat to low and add MSC Certified Sustainable Pilchard Sardines; mix to combine and use wooden spoon to break up sardines into bite size pieces.

Once pasta is cooked and drained, add pasta to pan, and toss to combine. Remove pan from heat. Add pasta water a ¼ cup at a time while continuing to toss, until a glossy sauce has formed. Fold in walnut panko mixture.

Transfer to large serving platter or bowls, garnish with parsley and fennel, finish with a glug of olive oil and serve immediately.

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