This Mediterranean-inspired pasta dish combines the rich flavors of sardines with the crunch of herbed breadcrumbs, creating a delightful and easy-to-make meal.
Heat olive oil in a skillet over medium heat and add minced garlic.
Ensure the garlic doesn't burn by stirring constantly.
Add panko breadcrumbs and red pepper flakes to the skillet, stirring until golden brown.
Keep an eye on the breadcrumbs to prevent over-toasting.
Stir in chopped parsley, then transfer the breadcrumb mixture to a bowl and set aside.
Adding parsley at the end preserves its fresh flavor.
Cook linguine in a pot of salted boiling water until al dente, then drain.
Reserve some pasta water to adjust the sauce consistency later.
Heat olive oil in the skillet, add sardines, and sauté gently, breaking them into smaller pieces.
Be gentle with the sardines to maintain some texture.
Combine the cooked pasta with the sardine mixture in the skillet, tossing to coat evenly.
Add a splash of reserved pasta water if the mixture seems dry.
Top the pasta with the prepared breadcrumb mixture and serve immediately.
Serve with a drizzle of olive oil for extra richness.
