Dill and Sardine Bucatini

Ingredients

• 1 can Flower Sardines in Tomato Sauce
• 8 oz bucatini pasta
• 2 tbsp good olive oil
• 4 garlic cloves, thinly sliced
• 1 tsp Espelette pepper, divided
• 3 tbsp fresh chives, finely chopped
• 2 tbsp toasted almonds, chopped
• Fresh dill, to garnish
• Kosher salt, to taste

Directions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Lay the sardines on a paper towel. Using a sharp paring knife, slit each fish from head to tail. Discard the spine and reserve the sardine fillets and tomato sauce.

3. 3

   In a large skillet over medium-high heat, heat the olive oil and garlic, stirring until aromatic (about 2 minutes). Add ½ tsp of the Espelette pepper and cook 2 more minutes until garlic is soft (without browning).

4. 4

   Stir in the chives, half of the sardines and the remaining Espelette; remove from heat and season with a pinch of salt.

5. 5

   Cook the pasta according to package instructions until al dente. Drain and reserve 1 cup of the pasta water.

6. 6

   Add the reserved tomato sauce to the sauté pan and return to medium-high heat. Add the pasta, almonds and dill, and thin with reserved pasta water as needed.

7. 7

   Plate, top with the remaining sardines, extra dill and a drizzle of olive oil. Serve immediately.