Lemony Spaghetti with Sardines & Bread Crumbs

By Side Passion

Ingredients

• 5 tablespoons olive oil, divided, plus more for drizzling
• ¾ cup panko
• 1 cup packed fresh flat-leaf parsley leaves
• 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
• ¼ teaspoon kosher salt, plus more for cooking spaghetti
• ¼ teaspoon freshly ground black pepper
• 1 pound spaghetti
• 1 shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 4.35-oz. can boneless, skinless sardines in olive oil
• Lemon wedges, for serving

Details

Adapted from google.com

Preparation

Step 1

Heat 3 tablespoons oil in a large skillet over medium. Add panko and cook, stirring constantly, until golden brown, about 2 minutes. Transfer to a bowl and stir in parsley, lemon zest, salt, and pepper. Wipe skillet clean.

Bring a large pot of salted water to a boil. Add spaghetti, return to a boil, and cook, stirring occasionally, until al dente, about 8 minutes.

During the last few minutes of pasta cook time, add remaining 2 tablespoons oil to skillet and heat over medium-high. Add shallot and garlic and cook, stirring often, until golden, about 2 minutes. Add sardines and cook, stirring often, for 1 minute.

Using tongs, transfer cooked pasta directly to skillet. Add 1 cup pasta water and cook, tossing constantly, until liquid reduces and coats pasta, 1 to 2 minutes. Add lemon juice and half the panko mixture and toss to combine.

Top with remaining panko mixture, drizzle with oil, and serve with lemon wedges.