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by Marisa Olsen

Lemony Sardiny Pasta

Alas, this respite has been quite embarrassing...I know, empty promises, but at least I am climbing back up on that horse, due to lovely demands.

I'll start off simple, it's better that way, and share a delicious pasta dish I cooked together earlier this week called Lemony Sardiny Pasta.

What you will need:

Canned sardines (any will do, I bought mine at TJs; unsalted in water--don't forget to debone!)

Half a lemon, and zest
Red pepper flakes
Handful of breadcrumbs or panko
Spoonful of butter
Spoonful of olive oil
Pepper to your liking
Bucket loads of parm cheese**

**please take note, as many of you know, I am a true believer in laissez-faire cooking. Don't be alarmed and have fun playing around with different measurements.

Begin boiling a pot of salted water for the pasta.
In a medium heated sauce pan, add your spoonful of butter and olive oil. As pan warms up, add your deboned sardines and capers until warmed, about 2 minutes. Then add some lemon zest, red pepper flakes, and breadcrumbs. Once all ingredrients are in, stir and turn off heat, as not to burn the bread crumbs.

Meanwhile, cook your pasta, and try to reserve a small half cup of cooking liquid ( I didn't, but I thought about it afterwards--that counts, right?).

Add the cooked pasta into a bowl with your reserved (or unreserved imaginary cooking liquid) and stir in the sardine ensemble. Feel free to add butter, a squeeze of lemon, a sprinkle of gray salt, and then loads of cheese. And then enjoy! I think the the hint of lemon adds a nice quality to the fish, the pepper adds a zing, and the cheese and breadcrumbs combined makes for a wonderful texture. Bon appetit!

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