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.

READER'S COMMENT:

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

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8 Reviews for Lemon-Garlic Sardine Fettuccine

11/16/2012

Kerri_19

Recommends this recipe

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.

Pros: quick and easy

Comments

10/07/2012

Anonymous

Recommends this recipe

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!!

Pros: easy

Comments

09/11/2012

Anonymous

Recommends this recipe

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.

Pros: So much flavor!