Konjac Spaghetti with Sardines, Chilli & Lemon

Roman aglio e olio × Portuguese conserve × the low-carb aisle.

From the shop

• Konjac Spaghetti
• Mar Sardines in Organic Extra Virgin Olive Oil
• Ginger Paste
• Yeast Flakes
• Black Himalayan Salt (fine)
• Pumpkin Seed Oil
• Gherkins (optional)

You will also need

• 1 lemon (juice and zest)
• Garlic, if you have it
• Fresh or dried chilli

Serves 2

Method

1. Rinse the konjac spaghetti well, boil for 1 minute, then drain hard and pat dry.
2. Dry-fry the noodles in a hot pan for 2 minutes. This gets rid of any "packaged" taste and gives a better texture. Tip them out.
3. In the same pan, warm the oil from the sardine tin with 1 tsp pumpkin seed oil. Add sliced garlic if you have it, ½ tsp ginger paste and chilli, and cook gently for a minute.
4. Flake in the sardines, add the konjac and toss with lemon juice, lemon zest, a spoonful of yeast flakes and a pinch of black salt.
5. Scatter with chopped gherkin, which does the job of capers here.

Tips

• Fast, high-protein, low-carb lunch in about 10 minutes.