Chiocciole with Sardines and Breadcrumbs
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ian Knauer
This pasta miraculously stretches two cans on sardines into a meal for six people. Dill, garlic, red pepper flakes, and parmesan add flavor while bread crumbs finish the dish with a homey crunch.
- Cook pasta in a pasta pot of well-salted boiling water until al dente.
- Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Add garlic, pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until garlic is golden, about 2 minutes. Add sardines to skillet with their oil. Sauté until sardines are golden in spots around edges, about 2 minutes, then remove from heat.
- Reserve 3/4 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water, dill, cheese, and 1/4 teaspoon each of salt and pepper. Serve topped with crumbs.