Sardine and Anchovy Oil Pasta

Ingredients

• Garlic

  Raw

  8 clove or 24g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Lemon zest

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sardines

  Fish, atlantic, canned in oil, drained solids with bone

  2 can (3.75 oz) or 184g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Lemon juice

  Raw

  1 tbsp or 15g

• Enriched Spaghetti Product

  Linguine - Hannaford

  12 oz or 342g

• Parsley

  Raw

  1 cup or 60g

• Fish sauce

  Ready-to-serve

  4 tbsp or 72g

• Parmesan cheese

  Shredded

  2 oz or 57g

Directions

1. Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper. Heat 1tbsp oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl. Heat remaining 1 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add sardines and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid and anchovy oil. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley and half of breadcrumb mixture and toss until combined. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired. Divide pasta among bowls. Top with remaining breadcrumb mixture.

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