I know what just happened.
This: “Ooooh, Linguine with Sardi—-WHAT? SICK. NO, dude. No. Just…no.”
Caaaalm your face, now. Sardines are nothing to grody out about. Sure they come from a tin, and have a reputation equivalent to swamp sludge. But really, this little 3-inch powerhouse fishy not only delivers Omega 3s on a silver platter, but a complexity in flavor that TRANSFORMS whatever is on your dinner plate.
Plus, you don’t have to buy the ones with faces. Wait, did you just faint?
Since pasta makes all my decisions in life, I paired linguine with a tin of slightly smoked sardines. And then toasted breadcrumbs. And then spinach. And parmesan. And LEMON. And then I sobbed for hours. Seriously, there’s something about lemon and sardines that just sends me over the EDGE.
So go buy a tin. Pony up and make. this. happen. I dare ya!
Gather the goods. Linguine, sardines, breadcrumbs, spinach and a lemon. I ALREADY want to eat this again.
See the sardines? Totally not scary.
Give them a rough chop!
Cook your pasta, and make sure to RESERVE at least 1/2 cup of pasta water. You’ll use it to create your sauce in a sec. Toss in some oil, too!
Add your spinach, as much as you want. I threw in about 4 cups.
Then the sardines go in!
Then the toasted breadcrumbs (p.s. you can just toast them in a skillet or toaster oven for about 7 minutes).
At this point add your reserved pasta water. I forgot to photograph that. Go figure. Then grate some cheese in!
Give a few good tosses. Add some salt, pepper and a WHOLE LOT of lemon juice. Some more olive oil? I believe so, yes.
Seriously, I need leftovers.
SEA how easy that was? I’m so sorry I just did that.
Bev thinks that once you get over the idea of sardines, you’ll be a lover for LIFE. Totes. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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