Spaghetti with Sardines, Dill and Fried Capers

Ingredients

• Spaghetti

  Dry, unenriched

  16 oz or 454g

• Capers

  Canned

  4 tbsp, drained or 36g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Sardines

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

  2 can (3.75 oz) or 184g

• Bread crumbs

  Dry, grated, plain

  2 cup or 216g

• Dill

  Fresh

  ½ cup sprigs or 4g

• Garlic

  Raw

  4 clove or 12g

Directions

1. PREPARATION: Chop dill.
2. Cook spaghetti in a pasta pot of well- salted boiling water until al dente.
3. Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
4. Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Saute until sardines are golden in spots around edges, about 2 minutes.
5. Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.