Linguine with Sardines and Parsley
(Linguine con le Sarde e Prezzemolo)
Ingredients:
8 ounces linguine
One 3 and 3/4-ounce can small sardines packed in olive oil, drained,1 tablespoon oil reserved
2 tablespoons extra virgin olive oil
4 garlic cloves, chopped
1 and 1/2 cups dry white wine
2/3 cup chopped Italian parsley
Lemon wedges
Directions:
Cook pasta in large pot of boiling salted water until 'al dente'.
Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat.
Add garlic and saute 1 minute.
Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes.
Remove skillet from heat.
Mix parsley into wine sauce.
Pour 1/3 cup sauce into small bowl and reserve.
Drain pasta.
Add to skillet and toss over low heat to coat with sauce.
Season pasta to taste with salt and pepper.
Divide pasta between 2 plates.
Top with sardines and reserved 1/3 cup sauce.
Serve with lemon wedges. Serves 2, can be doubled.