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
- Rinse the konjac spaghetti well, boil for 1 minute, then drain hard and pat dry.
- 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.
- 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.
- 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.
- Scatter with chopped gherkin, which does the job of capers here.
Tips
- Fast, high-protein, low-carb lunch in about 10 minutes.