Combine softened butter, tomato paste and chives in a food processor and pulse until smooth and blended. Keep refrigerated until ready to make your pasta.
Place garlic slices and oil in a medium skillet (start off with oil at room temperature). Heat garlic and oil over medium high heat for about 3 minutes or until garlic turns a light golden color. Skim off garlic and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8-12 minutes; drain, reserving pasta water and transfer pasta to a large bowl.
In a large skillet over medium high heat melt tomato butter and whisk in wine. Bring to a simmer and stir in sardines. Toss sardines and butter together with cooked linguine until coated, add reserved pasta water or broth is too thick and simmer until hot about 5 minutes. Season to taste with salt.
Portion pasta into serving bowls and serve with lemon wedges and chopped chives.
Matiz Spicy Sardines and crispy garlic give plain linguine a kick in this simple recipe. Spicy Sardines from Spain are high in calcium, protein, and omega-3’s, and also add loads of flavor to weeknight meals!