Name: Sardine pasta with capers and lemon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz canned sardines in oil, drained, 1 tablespoon oil reserved, patted dry; 1.5 oz dry spaghetti; 3 large egg whites; 2 cloves garlic, minced; 1 tbsp capers, drained; 1/2 tsp red pepper flakes; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 7 2/3 cups water; 1 tsp salt

Instructions

Prep 15 min · Cook 5 min

Boil the water and all but a quarter teaspoon of the salt in a large pot. Add the pasta and cook until al dente, about 9 minutes. Reserve 1/4 cup of the pasta water, then drain the spaghetti.
While pasta cooks, heat 2 teaspoons of the reserved sardine oil in a 12-inch skillet over medium-high heat. Lay the sardines in a single layer. Sear without moving for 2 minutes, then flip, break into large chunks, and cook until browned and crisp at the edges, about 2 minutes more. Done when browned and crisp.
Lower the skillet heat to medium. Add the garlic, capers, and red pepper flakes. Stir for 1 minute until fragrant. Move the fish and aromatics to the side and pour in the egg whites. Scramble until set into small pieces, then mix back into the fish.
Add the cooked pasta, lemon juice, parsley, remaining salt, the last teaspoon of sardine oil, and half the reserved pasta water. Toss vigorously, adding more pasta water a little at a time until the sauce is glossy and coats the noodles. Taste and add another squeeze of lemon if needed to further cut the richness.

Nutrition

Ingredients

Instructions

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