8 ounces (2-3 cups) pasta -orecchiette types work well 2 Tbl olive oil 3-4 Tbl butter 3 large cloves garlic -minced 1 can sardines in spring water juice from half a lemon 1 Tbl parsley -minced fresh ground pepper nice sea salt Toss pasta in a pot of boiling water and cook per package directions. when the pasta has only a few minutes left begin the sauce: add butter and olive oil to a saute pan and bring to medium heat. add garlic, saute for a minute or two until the aroma rises. add 1 or 2 sardine filets (or the whole tin if you are a particularly robust individual) and mash w/ the garlic and oil. turn off heat. add lemon juice and parsley. Drain cooked pasta, place in a bowl, and throw in a bit of butter to keep it from getting sticky. add the garlic & sardine saute and mix softly w/ a spatula or spoon until well combined. top w/ salt and pepper to taste, split into two bowls and serve asap- with fishermans pasta, hot is most delicious. |
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