Linguine with Sardines and Parsley
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2, can be doubled
- 2 tablespoons olive oil
- lemon wedges
- 8 ounces linguine
- 1 1/2 cups dry white wine
- 4 garlic cloves, chopped
- Carbohydrate 93 g(31%)
- Fat 69 g(105%)
- Fiber 5 g(18%)
- Protein 16 g(32%)
- Saturated Fat 10 g(48%)
- Sodium 29 mg(1%)
- Calories 1166
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite. Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Remove skillet from heat. Mix parsley into wine sauce. Pour 1/3 cup sauce into small bowl and reserve. Drain pasta. Add to skillet and toss over low heat to coat with sauce. Season pasta to taste with salt and pepper. Divide pasta between 2 plates. Top with sardines and reserved 1/3 cup sauce. Serve with lemon wedges.
Preparation Cook pasta in large pot of boiling salted water until tender but still firm to bite. Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Remove skillet from heat. Mix parsley into wine sauce. Pour 1/3 cup sauce into small bowl and reserve. Drain pasta. Add to skillet and toss over low heat to coat with sauce. Season pasta to taste with salt and pepper. Divide pasta between 2 plates. Top with sardines and reserved 1/3 cup sauce. Serve with lemon wedges.
