Food Recipes Lemony Spaghetti With Sardines and Bread Crumbs Recipe 4.2 (9) 1 Review Combine spaghetti with canned sardines, bread crumbs, and flavors like lemon for a quick weeknight dinner that's ready in less than 30 minutes. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on September 25, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 25 mins Yield: 6 servings In the case of this epic pantry pasta dish, you'll transform strands of spaghetti into something restaurant-worthy, thanks to pan-toasted panko breadcrumbs, a can of olive-oil-packed sardines, and long-lasting fridge staples like parsley and lemons. Doubling up on alliums—garlic and shallot—make for extra depth of flavor to pair with the zesty lemon and rich sardines. Shopping tip: Because sardines have a strong presence in this dish, it's worth splurging on a nice can from your local specialty foods store. Ingredients 5 tablespoons olive oil, divided, plus more for drizzling ¾ cup panko 1 cup packed fresh flat-leaf parsley leaves 2 teaspoons lemon zest plus 1 Tbsp. fresh juice (from 1 lemon) ¼ teaspoon kosher salt, plus more for cooking spaghetti ¼ teaspoon freshly ground black pepper 1 pound spaghetti 1 shallot, thinly sliced 2 cloves garlic, thinly sliced 1 4.35-oz. can boneless, skinless sardines in olive oil Lemon wedges, for serving Directions Heat 3 tablespoons oil in a large skillet over medium. Add panko and cook, stirring constantly, until golden brown, about 2 minutes. Transfer to a bowl and stir in parsley, lemon zest, salt, and pepper. Wipe skillet clean. Bring a large pot of salted water to a boil. Add spaghetti, return to a boil, and cook, stirring occasionally, until al dente, about 8 minutes. During the last few minutes of pasta cook time, add remaining 2 tablespoons oil to skillet and heat over medium-high. Add shallot and garlic and cook, stirring often, until golden, about 2 minutes. Add sardines and cook, stirring often, for 1 minute. Using tongs, transfer cooked pasta directly to skillet. Add 1 cup pasta water and cook, tossing constantly, until liquid reduces and coats pasta, 1 to 2 minutes. Add lemon juice and half the panko mixture and toss to combine. Top with remaining panko mixture, drizzle with oil, and serve with lemon wedges. Print