Lemon-Garlic Sardine Fettuccine

Be sure and read the recipe comments - "4 portion recipe. However my alterations were fairly minimal. I cooked a half box (8 ounces) of whole wheat penne, so I would have leftovers to play with. Then I chopped up 3 cloves of lovely purple-skin garlic I'd just gotten at the local farm stand (I am a huge fan of garlic, both the taste and the health benefits) tossed them in my smallest non-stick pan with olive oil and let it start sizzling. Then added a hearty dollop of good tube tomato paste and once it was changing color too I turned off the heat and let it sit keeping warm. Just before the pasta finished I dumped in the can of sardines in tomato sauce - three lovely fish with skin and bones, just as I like it, loaded with calcium, omegas and collagen - broke up the fish with the nylon fork and then rinsed the last of the can sauce out into the pan with a squirt of lemon juice and a partial ladle of pasta water, to make the sauce and warm up the fish. Once I drained the pasta I put half in the bowl and topped it with the sauce - no salt, no breadcrumbs" I personally plan to top with breadcrumbs and probably grated Parm.

No le tenía fé pero me sorprendió. para la próxima: 1. preparar y medir todo antes de empezar a cocinar. 2. Tostar el pan rallado ANTES del ajo, en la sartén sola, sin aceite. Buena receta para cuando no hay nada que comer. ⭐⭐⭐