Sardine Spaghetti with Lemon and Garlic
Thin spaghetti tossed with golden garlic, olive oil and sardines, finished with lemon zest and juice for a bright, savory plate.
- Total
- 17 min
- Prep 5 · Cook 12
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying · Cooking al dente
- Savory
- Quick
- Italian
- Stovetop
- Oven
Instructions
-
Bring a large pot of water to a rolling boil, add 1 tsp salt, and drop in the spaghetti. Cook until al dente, about 8 minutes.
~8 min
Salting the water seasons the pasta from within, and a rolling boil keeps strands moving so they cook evenly without sticking.
Cooking al dente Cook until the pasta still has a slight firm bite at the center; mushy pasta will not hold up when tossed in the sauce.
-
While step 1 cooks
While the spaghetti boils, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves garlic, thinly sliced, and cook until pale gold, about 1 minute.
~1 min
Cooking garlic gently in oil draws out its flavor without burning, which would turn it bitter.
-
While step 1 cooks
While the garlic cooks, zest the lemon into the skillet, then add 1 can sardines, roughly broken, and 2 tbsp breadcrumbs. Stir gently and cook until the breadcrumbs turn golden and the sardines are warmed through, about 2 minutes.
~2 min
Toasting breadcrumbs in the oil creates a crisp, nutty texture that contrasts the soft sardines and pasta.
Zest the lemon before you squeeze it, and add the juice only after the pan is off the heat so the citrus stays bright rather than turning bitter.
-
Reserve 120 ml of the starchy pasta water, then drain the spaghetti in a colander.
~1 min
Starchy pasta water contains dissolved starch that helps the sauce emulsify and cling to every strand.
-
Add the drained spaghetti to the skillet with 60 ml of the reserved pasta water. Toss over medium heat until the sauce coats every strand, about 1 minute, adding the remaining water a splash at a time if it looks dry.
~1 min
Tossing pasta in the pan with starchy water emulsifies the oil and starch into a glossy sauce that coats each strand.
Emulsifying Toss pasta vigorously with starchy water over medium heat until the sauce turns glossy and clings; if it looks oily, add a splash more water.
-
Squeeze in the juice of the lemon, season with 0.25 tsp black pepper, toss once more, and serve straight from the pan.
~1 min