I followed the recipe exactly. The dish is rather dry, but I did enjoy the flavors. It, also, got cold very quickly. Next time I will follow another user and heat the fish. I will add a little extra tomato sauce.
Lemon-Garlic Sardine Fettuccine for Two
From EatingWell: November/December 2010
Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute a 5- to 6-ounce can chunk light tuna for the sardines if you prefer. If you are using tuna or can’t find sardines packed in tomato sauce, add 1 tablespoon tomato paste with the lemon juice in Step 4. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of pinot grigio.
4 Reviews for Lemon-Garlic Sardine Fettuccine for Two
Very fast and easy, I didn't have sardines in tomato sauce, so i used the tomato paste, which probably helped moisten the dish. I also added some capers because they seemed appropriate, and left out the salt to compensate. Next time - and there will be a next time - I will make sure to heat the bowl before starting the assembly process, because it did cool a fair bit by the time everything was mixed, even though I did take the time to make sure all the components were prepped before I put them together.
This recipe is so simple and tastes great, plus adds protein to my diet. I did change the recipe a bit by eliminating the bread crumbs completely. I sauté the garlic in olive oil then add the fish to heat through for about a minute. I then toss in the lemon juice, pepper, only a dash of ground natural salt, parsley and noodles and top with a little parm cheese. It's also good (and healthier) with cooked quinoa instead of noodles.
I made it according to the recipe. It was too dry and there were too many breadcrumbs. it also had to be reheated in the microwave because the sauce and the sardines were cold. It was an interesting touch though, to toast the bread crumbs before adding them. If I make it again, I will use more sauce and less crumbs.