16 ounces dried linguine pasta cooked per package directions
3 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
2 teaspoons chili flakes
1 clove garlic, minced
2 tins Season Skinless and Boneless Sardines in Water, 4.25 Ounces, drained
1 tablespoon flat-leaf parsley, chopped
1 cup broccoli florets fresh blanched, or frozen defrosted
1 sliced Fresno or sweet baby pepper
1 lemon, zested and juiced
In a sauté pan over medium heat, add olive oil and shallots. Cook 1 minute. Then add chili flakes while stirring, and then add garlic, cooking for another minute.
Add pasta, tossing carefully.
Add parsley, broccoli, and slice peppers, tossing and cooking just long enough to heat.
Add sardines being careful not to break them up too much, cooking long enough to heat.
Salt and pepper to taste.
Add lemon zest and juice and then serve.
Recipe created by: Marie Haycox
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