Smoked Sardine Pasta
Why this recipe works
- Fast pantry cooking: Canned smoked sardines provide instant savoury depth, so the sauce comes together while the pasta boils.
- Fresh, balanced finish: Lemon zest, juice and parsley cut through the richness of the fish and olive oil.
- Simple but complete: Garlic, chilli, pasta water and olive oil create a light coating that carries the sardines without needing cream or tomato.
Get the most out of this recipe
Ingredient notes
- Choose smoked sardines: Smoked canned sardines give the pasta its distinctive savoury flavour. If using sardines packed in oil, a little of that oil can help reinforce the sauce.
- Use lemon to balance richness: Add the lemon at the end so its brightness stays clear and fresh against the oily fish.
Common mistakes
- Do not brown the garlic: Keep the heat low so the garlic softens and perfumes the oil rather than turning bitter.
- Avoid a dry finish: Reserved pasta water is what turns the oil and lemon into a light coating, so add it gradually until the spaghetti looks glossy.
- Warm the sardines gently: Add the fish near the end and toss carefully so it heats through without breaking down completely.
Adjust the heat
- For less heat: Reduce the chilli flakes or replace them with smoked paprika for warmth without noticeable spice.
- For more heat: Increase the chilli flakes slightly, but keep the seasoning balanced so the sardines remain the main flavour.
Make-ahead tips
- Best served straight away: The pasta has the best texture when served as soon as the sauce is glossy and the sardines are warm.
- Reheat gently: Warm leftovers in a saucepan with a splash of water until piping hot, then refresh with extra lemon juice before serving.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season with the fine sea salt. Add the spaghetti and cook until just al dente, stirring once or twice.
- While the pasta cooks, warm the extra virgin olive oil in a saucepan over low heat. Thinly slice the garlic, add it with the chilli flakes, and cook for 1 to 2 minutes until fragrant but not coloured.
- Scoop out 150 ml of pasta water, then drain the spaghetti. Add the spaghetti to the saucepan and toss well, adding a splash of the reserved pasta water to loosen.
- Add the smoked sardines and gently break them into bite-sized pieces as you toss, letting them warm through. Zest the lemon into the pan, then squeeze in the juice and toss again until glossy.
- Finely chop the fresh parsley and stir it through. Season with black pepper and a pinch more fine sea salt if needed, then serve straight away.
Recipe notes
Tips
- Keep the heat low when cooking the garlic so it turns sweet and fragrant rather than bitter.
- If the pasta looks dry, add reserved pasta water a tablespoon at a time until the sauce lightly coats the strands.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the sardines are heated until piping hot.
Substitutions
- Replace spaghetti with linguine for a slightly broader noodle that holds the sardines well.
- Replace fresh parsley with fresh basil for a softer, sweeter herbal finish.
- Replace chili flakes with a smaller amount of smoked paprika for warmth without heat.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a saucepan with a splash of water until piping hot; add a little extra lemon juice at the end to freshen.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Portuguese
-
Allergens:
Fish Gluten Wheat
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