Remove sand between the layers
Fan leeks open thoroughly under running water. Dirt often collects where the pale part turns green.
European Recipe
Whole-wheat spaghetti with leeks and sardines
Leeks are gently softened before drained sardines and lemon juice are added. Pasta cooking water brings the ingredients into a light sauce.
Total time
30 min
Calories
591 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Leeks and canned fish with pasta
Whole-wheat spaghetti has a hearty flavour that suits gently cooked leeks. Canned sardines only need warming through. Large pieces are folded in carefully, while lemon juice and parsley finish the sauce with freshness. Pasta cooking water replaces extra stock.
Dinner
Autumn Recipes
Pasta
Fish
Recipe
Whole-wheat spaghetti with leeks and sardines
Tender leeks, sardines and lemon combine with whole-wheat spaghetti in a simple skillet fish meal.
Ingredients
2 servings
Method
-
1
Prepare leeks and fish
Slit leeks lengthwise, wash thoroughly between the layers and slice into thin rings about 4 mm. Chop garlic and parsley. Break sardines into larger pieces.
-
2
Cook spaghetti
Bring water and salt to a boil and cook spaghetti according to the package for about 10 minutes until al dente. During cooking, reserve 120 ml cooking water for the leeks, then drain the pasta.
-
3
Soften the leeks
While pasta cooks, heat olive oil in a large skillet. Cook leeks over medium heat for 3 minutes and add garlic briefly. Pour in reserved cooking water, cover and cook over low heat for about 6 minutes until leeks are tender.
-
4
Combine fish and pasta
Add sardines and lemon juice to leeks and warm over low heat for 2 minutes. Gently fold in spaghetti and parsley. Serve immediately; the sauce should lightly coat the pasta.
Kitchen know-how
Tips for Whole-wheat spaghetti with leeks and sardines
Turn sardines gently
Canned fish is already cooked. Fold in large pieces gently so they do not fall apart completely while warming.
Variations
How to adapt this recipe
Replace whole-wheat spaghetti with the same dry weight of regular egg-free spaghetti. Adjust cooking time to the package; nutritional values change.
Replace sardines with the same drained weight of mackerel in oil. Warm the fish gently too; nutritional values change.
Nutrition per serving
591kcal
58.1 gCarbohydrates
36.8 gProtein
20.3 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Whole-wheat spaghetti with leeks and sardines
It is possible but changes the sauce and nutritional values. The base recipe is calculated for drained sardines in oil; tomato sauce brings additional ingredients.
Wash and weigh the white and light green parts. Do not include very tough dark green leaves in the stated quantity.
A little starch from the pasta helps the vegetable cooking liquid combine with the spaghetti. Reserve some for the skillet before draining.
No. Sardines are weighed drained and the additional olive oil is measured separately. Discarded can oil is not part of the calculation.
Keep cooking