Lemon Garlic Sardine Fettuccine
Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute two 5- to 6-ounce cans chunk light tuna for the sardines if you prefer. If you are using tuna or can't find sardines packed in tomato sauce, add 2 tablespoons tomato paste in Step 4 with the lemon juice. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of Pinot Grigio.
Ingredients
- 8 ounces whole-wheat fettuccine
- 4 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 1 cup fresh breadcrumbs (see tip), preferably whole-wheat
- ¼ cup lemon juice
- 1 teaspoon freshly ground pepper
- ½ teaspoon salt
- 2 3- to 4-ounce cans boneless, skinless sardines, preferably in tomato sauce, flaked
- ½ cup chopped fresh parsley
- ¼ cup finely shredded parmesan cheese