Go Back

Gourmet Lemon Garlic Sardine Linguine

A sophisticated yet incredibly fast Mediterranean pasta dish featuring high-quality canned sardines, fresh lemon, garlic, and crispy breadcrumbs. The oil from the tin creates a silky, glossy sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Dinner, Lunch, Main Course
Cuisine: Italian, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 8 oz linguine or spaghetti
  • 1 can sardines in olive oil approx 4oz/120g, keep the oil!
  • 3 cloves garlic thinly sliced
  • 1 lemon zested and juiced
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.25 cup fresh parsley finely chopped
  • 2 tbsp extra virgin olive oil
Crispy Topping (Pangrattato)
  • 0.5 cup panko breadcrumbs
  • 1 tbsp olive oil for frying crumbs
  • 1 pinch salt

Equipment

  • Large Pot
  • Large skillet or frying pan
  • Tongs
  • Microplane or zester

Method
 

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
  2. While water boils, heat 1 tbsp olive oil in a skillet over medium heat. Add breadcrumbs and toast until golden brown. Remove from pan and set aside.
  3. In the same skillet, pour in the oil from the sardine can plus 2 tbsp olive oil. Add sliced garlic and red pepper flakes. Sauté gently for 2 minutes until garlic is soft but not brown.
  4. Add the sardines to the skillet, breaking them up slightly with a spoon but leaving some chunks. Fry for 1 minute.
  5. Add the drained pasta directly to the skillet. Pour in 1/2 cup of reserved pasta water. Increase heat to medium-high and toss vigorously to emulsify the sauce.
  6. Remove from heat. Stir in lemon zest, lemon juice, and chopped parsley. If pasta seems dry, add a splash more pasta water.
  7. Plate immediately and top generously with the toasted breadcrumbs.

Notes

Use high-quality sardines for the best flavor. If you prefer a tomato version, add a handful of cherry tomatoes in step 3.