• STEP 1

  Bring a pan of water to the boil and cook the fusilli according to the pack instructions.
• STEP 2

  Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.
• STEP 3

  Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.
• STEP 4

  Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

   

Spaghetti with sardines

• STEP 1

  Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sardines, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.
• STEP 2

  Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

   

TIP

Using skinless

and boneless

sardines in this

dish make a great

sustainable

alternative to

anchovies – they’re

also cheaper and

a great source of

omega-3.