Inspired by: Pâtes aux sardines et citron confit
Comment: A very tasty recipe, easy to make but that requires good sardines, preferably in olive oil. If your sardines are not deboned, debone them. Drain the sardines and do not use the oil from the can (unless it is very high quality). If lemon confit is not available, I would replace it by capers or anchovie filets finely chopped, however the lemon confit is the real secret ingredient that makes this recipe.
200 g pasta
1 can (~130 g) sardines in oil (4 to 5 sardines)
1 small shallot
1 garlic clove
1 red hot pepper or dried chili pepper
1 tablespoon grated ginger (opt)
1/4 lemon confit
S + P
Drain and debone the sardines (if needed) and roughly mash them with a fork.
Finely chop the shallot
Finely chop the garlic (or grate it later on)
Chop the hot pepper
Chop the lemon confit in small cubes, or prepare 1 tablespoon of capers or 2 chopped anchovy fillets
Cook the pasta according to the time indicated on the package.
Meanwhile pour a generous quantity (~3 tablespoons) of EVOO in a pan large enough to hold the pasta at the end.
Sweat the shallot, after a while, add the garlic, the chili and the ginger (opt). Add pepper.
Add 0.5 dl (3 to 4 tablespoons) of the pasta water and simmer lightly while the pasta cooks.
When the pasta is ready, add the lemon confit, stir, add the drained pasta, mix and serve.