Tin Fish Garlic Noodles
Ingredients: sardines in olive oil, garlic, red chili flakes, fresh Italian parsley, olive oil · 30 min cook time · 585kcal · ~₩11,800
Ingredients
1can sardines in olive oil, 6cloves garlic, 0.5tsp red chili flakes, 0.25bunch fresh Italian parsley, 50ml olive oil, 2slices day-old or fresh bread, 1pinch salt, 200g spaghetti, 20g Parmesan cheese
Instructions
1. Open one can of sardines packed in olive oil, but do not pull the top all the way off. Transfer the sardines and their oil into a bowl.
2. Add finely minced or crushed garlic, red chili flakes (if making it spicy), and some freshly chopped Italian parsley (saving some for garnish) to the sardines. Add a bit more olive oil.
3. Mash the sardine mixture thoroughly with a fork. Transfer to the fridge.
4. Tear day-old or fresh bread into jagged half or 1-inch pieces.
5. Place a pan over medium-high heat. Add torn bread, a generous amount of olive oil, and a pinch of salt. Cook, stirring and tossing, until the outsides are crispy and golden brown, and the insides of larger pieces retain some chewiness.
6. Drizzle in a little more olive oil and a spoon of minced garlic. Stir and toss for 30 to 45 seconds to toast the garlic slightly. Remove from heat and transfer to a bowl, reserving until needed.
7. Boil spaghetti in generously salted water until cooked al dente.
8. While pasta is boiling, place the same pan back over medium-high heat. Transfer the sardine mixture into the pan. Stir and cook for 30 seconds to take the raw edge off the garlic, then turn off the heat.
9. Once pasta is cooked, use tongs to transfer it directly from the water into the pan with the sardine mixture, allowing some pasta water to come with it. Toss well.
10. Turn the heat back on low to keep warm. Splash in a few spoons of pasta water and toss again. Add more pasta water as needed until the sauce reaches your desired creamy consistency.
11. Turn off the heat. Finish with more freshly chopped Italian parsley and optional Parmesan cheese. Toss in about half of the fried bread, generally the larger pieces.
12. Drizzle with one more bit of olive oil and give a final toss. Taste for seasoning.
13. Serve immediately. Garnish with more grated cheese, crumbled reserved crispy fried garlic bread, and a pinch of parsley.
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