Recipe by Manami
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)
Directions See How It's Made
- 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.