Chilli sardine spaghetti
3 medium lemons
100g finely grated Parmesan
2 x 155g cans sardines in chilli oil
140g bunches wild rocket, trimmed
2 tbsp extra virgin olive oil, plus extra
Finely grate rind from 2 lemons (you need 2 tsp). Juice 1 of the lemons (you need 2 tbsp). Cut the third lemon into cheeks or wedges. Combine rind in a small bowl with Parmesan. Place sardines and their oil in a bowl; mash coarsely with a fork.
Heat olive oil in a large frying pan over medium heat; cook sardines, stirring occasionally, for 4 mins or until heated through. Season. Remove pan from heat. Cook pasta in a large saucepan of salted boiling water for 8 mins or until almost tender. Drain; reserve 1 cup cooking water. Meanwhile, cut three-quarters of the rocket leaves in half. Add pasta to sardines; return pan to high heat. Add enough reserved cooking water to coat pasta.
Add halved rocket and the lemon juice; cook, tossing, for 2 mins or until combined and rocket has wilted. Stir in half the Parmesan mixture.
Divide pasta among bowls; top with remaining rocket and remaining Parmesan mixture. Drizzle with olive oil and serve with lemon wedges.