Recipe: Sicilian-Style Sardine Pasta with Bread Crumbs (using canned sardines)

SICILIAN-STYLE SARDINE PASTA WITH BREAD CRUMBS

1 pound uncooked linguine
1/4 cup extra-virgin olive oil plus 3 tablespoons, divided use
8 cloves garlic, chopped
1 1/2 cups bread crumbs
1/2 cup chopped fresh flat-leaf parsley
Coarse salt and coarse black pepper
2 tins (4 ounces each) sardines, drained, boned and chopped
1 teaspoon crushed red pepper flakes

Cook pasta to al dente in boiling salted water.

Meanwhile, to a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic.

When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color.

Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve.

Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes.

Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

Adapted from source: Rachael Ray 30 Minute Meals, Epsiode: Major Flavor, TV Food Network