I made this for Thanksgiving (with homemade fettucine) it was a super hit.
Lemon-Garlic Sardine Fettuccine
From EatingWell: November/December 2010
Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute two 5- to 6-ounce cans chunk light tuna for the sardines if you prefer. If you are using tuna or can’t find sardines packed in tomato sauce, add 2 tablespoons tomato paste in Step 4 with the lemon juice. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of Pinot Grigio.
10 Reviews for Lemon-Garlic Sardine Fettuccine
SO easy, SO healthy (I'm on the sardine bandwagon), SO tasty. Our 16 month-old ate a ton!
What has metric got to do with living in the 21st century? This from a European who has used metric her whole life.
Why are their no Metric units in your recipes, magazine, and Website? Come already join the World in the Twenty-first Century. Follow this format...
I am not sure how this recepie could qualify as healthy. Almost a third of your total fat intake is in this one dish, not to mention the crazy amount of Sodium.
I would use the Tuna and skip the cheese..that should cut most of the fat and the sodium.