Pasta with Sardines and Lemon

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

2 (4 oz) cans smoked whole sardines
12 oz linguine or other dried pasta
4 Tbsp. extra-virgin olive oil, divided
1 small shallot, finely chopped
4 cloves garlic, finely chopped
¾ tsp. crushed red pepper flakes
4 radishes, trimmed, quartered
2 cups baby kale or spinach leaves
2 Tbsp. lemon juice, freshly squeezed
sea salt
black pepper, freshly ground

To Serve:
lemon zest

Clean sardines, if needed, by splitting in half lengthwise with a knife and removing backbones; set aside.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain reserving 1 cup pasta cooking liquid.

Meanwhile, heat 2 Tbsp. oil in a large heavy pot over medium heat. Add shallot, garlic and red pepper flakes and cook, stirring occasionally, until fragrant, about 2 minutes.

Add pasta, radishes, kale, half of sardines and ½ cup pasta cooking liquid to pot. Increase heat to medium-high and cook, stirring and adding more pasta cooking liquid by Tbsp. if needed, until sauce coats pasta. Stir in lemon juice and remaining 2 Tbsp. oil. Season with salt, pepper and more lemon juice, if desired. Serve topped with lemon zest and remaining sardines.

Makes 6 servings.

Nutritional Information:
Per serving: Calories (kcal) 390 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 55 Carbohydrates (g) 48 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 18 Sodium (mg) 290