Prep 7 mins
Cook 15 mins
Recipe courtesy of Rachel Ray.It took me awhile to repeat preparing this dish - am I sorry it took so long! Very easy and tastes great too! Update: July 10,2008: according to a poster lemon-pepper adds that extra kick to the recipe, as well as adding some olive oil to the pasta (she prefers angel-hair) as well as the pasta water, and then finish with some grated or shredded asiago. Just made it with these changes and it turned out beautifully!!!
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 8 garlic cloves
- 1 1⁄2 cups breadcrumbs
- 1⁄2 cup fresh flat-leaf parsley, chopped
- coarse salt
- fresh coarse ground black pepper
- 8 ounces canned sardines, drained, boned and chopped (2 cans)
- 1 teaspoon crushed red pepper flakes
- 1 lb linguine (fresh or dried)
- In a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, and chopped garlic.
- When the garlic begins to sizzle in oil add bread crumbs.
- Stir bread crumbs until deeply golden in color.
- Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each.
- Transfer bread crumbs to a dish and reserve.
- Return skillet to heat and 3 tablespoons extra-virgin olive oil.
- Add sardine and red pepper flakes to pan and saute over medium heat 2-3 minutes.
- Add hot, cooked pasta to the skillet and toss with sardines.
- Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture.
- Taste, to adjust seasonings, and serve.
DELICIOSO! I used the oil from the sardine cans, added 3 tbs capers, cause I love them, and lots of parmesan on top.
Very good flavor. I added the juice of a lemon and some extra olive oil so that it wouldn't be too dry. Husband thought it was too spicy so I will adjust the red pepper next time (he is a baby, though). I also did not have parsley on hand, so I used dried. It was good, but I will make sure to have fresh next time. Also used angel hair like other reviewers.
Very vesatile dish. Use lemon pepper for extra kick and in order to avoid dryness, I would recommend tossing the pasta (angel hair is better) with a cup of the pasta broth and a couple tablespoons of olive oil before adding the sardines. I also have better sucess using coarse breadcrumbs, fine ones soak up the oil. Serve this with fresh grated parmesan, romano or asiago cheese.