Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, February 1, 2021

Lemon Sardine Pasta


This dish is so good you have to give it a chance, even if you’re sardine adverse…you won’t even know they’re in there.

It comes together quickly so start by getting a half a pound of pasta boiling in a pot of salted water.  In a large pan, sauté a minced shallot and a couple of cloves of minced garlic in a generous pour of extra virgin olive oil.  Once the shallots are translucent, add a few big shakes of chili flakes and the zest from half a lemon, leave on low heat.

When your pasta is ready, reserve a cup of the pasta water then slide the noodles into a strainer. Next, drain the oil from a can of sardines and add the fish to the pan with the shallots.  Break them up well with a rubber spatula then stir them together with the rest of the mixture.

To finish, add the noodles to the pan along with the juice from half a lemon and a couple large handfuls of arugula.  Toss well, adding as much of the reserved pasta water that you need to loosen things up. Top with some grated parmesan.

For a pound of pasta just double up on everything.

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