Sicilian-Style Sardine Pasta With Breadcrumbs

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!!!

• Ready In: 22 mins
• Serves: 4

Ingredients

• 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

1. In a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, and chopped garlic.
2. When the garlic begins to sizzle in oil add bread crumbs.
3. Stir bread crumbs until deeply golden in color.
4. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each.
5. Transfer bread crumbs to a dish and reserve.
6. Return skillet to heat and 3 tablespoons extra-virgin olive oil.
7. Add sardine and red pepper flakes to pan and saute over medium heat 2-3 minutes.
8. Add hot, cooked pasta to the skillet and toss with sardines.
9. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture.
10. Taste, to adjust seasonings, and serve.