@foodandwine demonstrates how to elevate a simple tin of sardines into a delicious and elegant pasta dish. The sardines are crisped and served over a garlic and olive oil spaghetti, finished with fresh parsley, parmesan, and bright lemon zest.
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On a parchment-lined baking sheet, gently smash the sardines from the can, reserving all the oil. Bake at 400°F (200°C) for 10-15 minutes, or until crispy. Set aside.
In a large skillet over medium heat, add the reserved sardine oil and the additional olive oil.
Add the thinly sliced garlic and sauté until fragrant and lightly golden.
Add the cooked spaghetti to the skillet, followed by the reserved pasta water.
Toss continuously and cook until the liquid reduces to a glossy sauce that coats the pasta.
Remove the skillet from the heat. Add the chopped parsley and most of the grated Parmesan cheese.
Toss everything together until the cheese is melted and the sauce is well integrated.
Transfer the pasta to a serving bowl and top with the crispy sardines.
Garnish with fresh lemon zest, a bit more Parmesan cheese, and a sprinkle of fresh parsley.
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