Lemon Pasta with Sardines and Breadcrumbs

Updated at: Thu, 21 Nov 2024 09:04:16 GMT

Step 1

Heat the oil from the tin of sardines or about 2 tbsp of regular EVOO over medium heat in a large-high rimmed pan. Add 2 cloves of minced garlic and cook 30 seconds, stirring often.

Step 2

Add panko breadcrumbs and stir to combine. Cook for about 5 minutes then season to taste with salt and pepper. Cook for another 5 minutes or until the breadcrumbs are deeply golden. Make sure to stir very often to ensure the breadcrumbs don't burn. Set aside to a plate for serving. Wipe out the pan.

Step 3

Cook pasta according to package instructions in salted water. Make sure to reserve about 1 cup of pasta water.

Step 4

Meanwhile, in the wiped out breadcrumb pan, heat another 1 tbsp of EVOO over medium heat. Add the shallot and cook 3 minutes, stirring often. Add 2 more cloves of minced garlic, red pepper flakes, and the white miso. Stir to combine.

Step 5

Add the tin of sardines. Break up the sardines with a wooden spoon and stir to combine. Add the capers and season to taste with black pepper. Cook for 2 minutes.

Step 6

Add the zest of 1 lemon and 1/2 cup of hot pasta water. Simmer for a minute then add the juice of 1/2 a lemon.

Step 7

Transfer over the cooked linguine to the pot. Pour in additional pasta water as needed and stir to combine everything together well.

Step 8

Divide the pasta among bowls and top with the set aside breadcrumbs. Top with additional lemon juice, fresh parsley, and Seaweed Sambal Chili Crunch as desired.

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