Alex's Pasta with
Sardines
From Alex Levine in Gourmet Magazine
two 3-3/4-ounce can of sardines packed in oil, drained
6 green onions, white parts chopped and the green parts
sliced thin
3 garlic cloves, chopped fine
1/4 cup of olive oil
1/4 teaspoon freshly ground black pepper
a pinch of dried hot red pepper flakes
2 teaspoons dried oregano, crumbled
1/2 cup finely chopped fresh parsley leaves
3/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons drained capers
1/2 pound of pasta such as fusilli or shells
In a small bowl with a fork gently mash the sardines, being
careful not to form a paste. In a skillet cook the white
part of the green onions and the garlic in oil over
moderate heat, stirring, 1 minute, or until softened. Stir
in the sardines, black pepper, red pepper flakes, oregano,
parsley, wine and 1 tablespoon of lemon juice and simmer
mixture until almost all of the liquid has evaporated,
about 10 minutes. Stir in the capers and add salt to taste.
Keep sauce warm.
In a pot of boiling salted water cook the pasta until al
dente and drain. In a serving bowl toss pasta with sauce,
the green parts of the green onions, and the remaining 1
tablespoon of lemon juice. Serves 4.