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:
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.
Servings: 4
Time preparation: 7 min.
Time total: 22 min.