Advertisement

Lemon-Garlic Sardine Fettuccine

November/December 2010

Your rating: None Average: 3.9 (81 votes)

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.



READER'S COMMENT:
"I made this for Thanksgiving (with homemade fettucine) it was a super hit. "
Lemon-Garlic Sardine Fettuccine

9 Reviews for Lemon-Garlic Sardine Fettuccine

01/15/2014
Anonymous
Yum Yum!

Prepared half serve of this for a quick lunch - even my bf who hated the smell of sardines, loved it! I omitted the breadcrumbs to avoid having another pan to clean up.

Quick and easy
Comments
11/16/2012

Made half for a quick dinner for two. Served with broccoli and beans. Surprisingly, the sardine taste was overcome by the garlic and lemon. Would adjust the flavours next time so we could taste the fish, otherwise yum.

quick and easy
Comments
10/07/2012
Anonymous
Quite yummy!

I made a couple of adjustments using what I had on hand ... used a bit of dried parsley instead of fresh and just used sardines in olive oil (no tomato sauce and didn't add the tomato paste to substitute). I did use the olive oil from the sardines to cook the dish. It was so tasty!!

easy
Comments
09/11/2012
Anonymous
Delicious

This was an excellent quick fix- especially when you are disabled and unable to stay in the kitchen for an extended amount of time.

I used two packs of salmon and two packs of tuna rather than the sardines.

I also cooked the garlic along with some petite tomatoes for a few minutes.

In our opinion, the lemon juice and the bread crumbs were a bit too overpowering. Next time I am adding another pack of fish and cutting the lemon juice and the bread crumbs to see if the flavors even out.

This is still a very delicious recipe alone, but I always have to tweak something until it's absolutely perfect in my own way.

So much flavor!
Instagram Photo
Comments
11/26/2010
Anonymous

I made this for Thanksgiving (with homemade fettucine) it was a super hit.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner