Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.
Recipe information
Total Time
30 minutes
Yield
6 Servings
Ingredients
Preparation
Step 1
Clean sardines, if needed, by splitting in half lengthwise with a knife and removing backbones; set aside.
Step 2
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain reserving 1 cup pasta cooking liquid.
Step 3
Meanwhile, heat 2 Tbsp. oil in a large heavy pot over medium heat. Add shallot, garlic, and red pepper flakes and cook, stirring occasionally, until fragrant, about 2 minutes.
Step 4
Add pasta, radishes, kale, half of sardines, and 1/2 cup pasta cooking liquid to pot. Increase heat to medium-high and cook, stirring and adding more pasta cooking liquid by Tablespoonfuls if needed, until sauce coats pasta. Stir in lemon juice and remaining 2 Tbsp. oil. Season with salt, pepper, and more lemon juice, if desired. Serve topped with lemon zest and remaining sardines.
