Spaghetti with tinned sardines, lemon and breadcrumbs

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Canned sardines in oil60 g
• Breadcrumbs10 g
• Lemon zest2 g
• Garlic1 clove
• Parsleyto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, fish,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the spaghetti and cook for the time on the packet, usually 9–11 minutes, until al dente.
2. Meanwhile toast the breadcrumbs in a dry frying pan over medium heat with the grated lemon zest for 2–3 minutes, stirring, until golden and crisp; transfer to a small bowl.
3. In the same pan heat a spoonful of the sardine oil over low heat with the crushed garlic and a pinch of chilli for a minute, until it sizzles; add the sardines broken into pieces and warm for a minute; remove the garlic. Chop the parsley.
4. Drain the spaghetti, keeping a small ladle of the cooking water, and toss them with the sardines and a little water for a minute, until well coated.
5. Finish with the lemon breadcrumbs, added only at the end so they stay crisp, and the parsley.