Ingredients
- 1 x 90 g can smoked sardines in olive oil (net weight 65 g)
- 300 g Mafaldine or other dried pasta plus 1 cup of cooking liquid reserved (250 ml)
- 2 tablespoons extra virgin olive oil, divided
- 2 shallots finely chopped
- 4 garlic cloves, finely chopped
- 1/4 teaspoon or more crushed red pepper flakes
- 1/2 cup dry white wine (125 ml)
- 5 radishes, trimmed, quartered
- juice of 2 organic lemons
- 1 bunch fresh cilantro, leaves removed
- sea salt and freshly ground pepper, to taste
Instructions
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain reserving 1 cup (240 ml) pasta cooking liquid.
- Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallot, garlic, and red pepper flakes and cook, stirring occasionally, until fragrant, about 2 minutes. Add white wine and cook until slightly reduced, about 2 more minutes.
- Add pasta, radishes, sardines, and 1/2 cup (120 ml) pasta cooking liquid to pot. Increase heat to medium-high and cook, stirring and if needed, add more pasta cooking liquid, one tablespoon at a time, until the pasta is coated. Stir in lemon juice, cilantro and remaining olive oil. Season with salt, pepper, and more lemon juice, if desired. Enjoy!