Serves 6

Ingredients

16 ounces linguini, cooked
Olive oil
4 cloves garlic, chopped fine
1 shallot, chopped fine
1 teaspoon red chili flakes
1 tablespoon meyer lemon zest
2 tablespoons fresh parsley, chopped fine
½ cup meyer lemon slices, chopped small
2 cans sardines packed in oil, drained and oil reserved
¼ cup white wine
Bread crumbs (for garnish)
Herbed Germolata (recipe follows)

Directions

In a large skillet heat olive oil and sardine oil until a medium high heat is present. Add the garlic and shallots, lemon zest and red chili flakes and cook until the garlic begins to brown or about 4 minutes. Add the parsley and the meyer lemon pieces and sauté a few more minutes. Add the sardines and mix well and cook about 1-2 minutes. Add the wine and stir, allow to come to a boil and reducing heat to simmer and simmer uncovered for 3 minutes. Add the pasta and mix well, take off heat. Serve with bread crumbs and Gremolata.

Herbed Gremolata

Makes approximately ½ cup

Ingredients

¼ cup fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest (meyer lemon)
1 teaspoon maldon salt
½ teaspoon red chili flakes
½ cup parmesan cheese, grated (optional)

Directions

In a small mixing bowl combine all ingredients and mix well.