Linguine With Garlic-Sardine Sauce and Spinach

Name: Linguine With Garlic-Sardine Sauce and Spinach
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 1/2 cups per serving, 4 serving(s)
Ingredients: 8 ounces linguine (whole-wheat optional) or 8 ounces spaghetti (whole-wheat optional); 2 slices whole wheat bread, lightly toasted (optional); 2 -3 teaspoons olive oil; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon crushed red pepper flakes; 4 (4 1/2 ounce) cans an equal amount of regular sardines, drained, skins carefully scraped off, flaked for bones or 1 1/2 cups medium raw shrimp, substituted for sardines; 2 cups packed fresh Baby Spinach; 4 tablespoons chopped fresh parsley; 4 tablespoons parmesan cheese, grated

(2)

Recipe by bshemyshua

My daughter found this in a SHAPE magazine and wanted to try it. I was skeptical because I'm not a sardine fan but was intrigued by a note below the recipe that said "When SHAPE staff taste-tested this recipe, they were told it contained a mystery ingredient. "It's made with some sort of fish, right?" asked one editor. "It's really good." offered another. To which everyone agreed. And so do I. I have since become a sardine fan, if the recipe is a good one. This one is just that and more. The omega-3 fatty acids from sardines are considered heart-healthy.If however, you are still leery of cooked sardines, substitute 1 1/2 cups of medium, raw shrimp instead. So enjoy.

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READY IN: 22mins

SERVES: 4

YIELD: 1 1/2 cups per serving

UNITS: US

INGREDIENTS

Nutrition

8

ounces linguine (whole-wheat optional) or 8 ounces spaghetti (whole-wheat optional)
2

slices whole wheat bread, lightly toasted (optional)
2 -3

teaspoons olive oil
3

garlic cloves, minced
1

teaspoon dried oregano
1

teaspoon crushed red pepper flakes
4

(4 1/2 ounce) cans an equal amount of regular sardines, drained, skins carefully scraped off, flaked for bones or 1 1/2 cups medium raw shrimp, substituted for sardines
2

cups packed fresh Baby Spinach
4

tablespoons chopped fresh parsley
4

tablespoons parmesan cheese, grated

DIRECTIONS

Cook pasta, al dente. Drain and reserve 1/2 cup of the cooking water.
Meanwhile, break toast into 2-inch pieces and process in a food processor into coarse crumbs. Set aside.
Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and sauté 1 minute.
Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
Remove from heat, add parsley and 4 tbs of bread crumbs, and toss to combine.
Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese. Serve.

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