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!
Recipe courtesy Culinary Collective.
Spicy Sardine Linguine
| 1/2 c salted butter softned | |
| 4 tbsp. tomato paste | |
| 1 tbsp. fresh chives chopped | |
| 6 garlic cloves, peeled and thinly sliced | |
| 1 c grapeseed oil | |
| 1/4 c white wine | |
| 1/2 c reserved pasta water or broth | |
| 1 can Matiz Spicy Sardines, drained | |
| 1 tsp. sea salt | |
| 4-6 wedges lemon garnish | |
| 1 tbsp. chives garnish |
Recipe provided by Culinary Collective.
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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. |
| 5. | Portion pasta into serving bowls and serve with lemon wedges and chopped chives. |
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