Zesty sardine & purple kale spaghetti

Ingredients

• 200 g spaghetti
• ½ tablespoon capers
• 4 tablespoons olive oil
• 6 fresh sardines , scaled and gutted, from sustainable sources
• 2 cloves of garlic
• 1 lemon
• 200 ml dry white wine
• 1 head of purple kale
• 1 pinch of dried chilli flakes
• a few sprigs of chervil

Method

1. Preheat the grill to high. Fill a large pan with water and cook the spaghetti according to the packet instructions.
2. Meanwhile, place a large frying pan over a medium heat. Add the capers and fry for about 3 minutes, or until crisp. Remove the pan from the heat and set aside.
3. Lightly oil and season the sardines, place on a baking tray and grill for about 2 minutes on each side, or until golden.
4. Peel, chop and add the garlic to the frying pan with the lemon juice, white wine and capers. Cook over a high heat until the mixture is reduced by half.
5. Remove the tough stalky bits from the kale, add the leaves to the pan and toss it all together for a few minutes.
6. Reserve a cup of the pasta cooking water, drain the rest and add the pasta. Mix well, adding a splash of the cooking water to make it glossy, then season.
7. Flake the sardine flesh into the pasta and serve with the chilli and chervil scattered over the dish.

Source: Jamie Oliver