Abrahms' Family Recipes Spicy Sardine Pasta with Leeks and Lemon Meal plan
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Spicy Sardine Pasta with Leeks and Lemon

  1. Bring a large pot of salted water to a boil over high heat.
  2. Heat a large skillet over medium-high heat. Pour the olive oil from sardines 2 into the skillet and add olive oil 40 ml. Add leeks 2 and cook, stirring occasionally, until softened and golden brown, ⏲ 7–9 minutes. Add garlic cloves 3 and serrano chile 1, stir until fragrant, ⏲ 1 minute. Season with salt and black pepper.
  3. Add spaghetti 350 g to the boiling water and cook, stirring occasionally to prevent sticking, for ⏲ 1 minute less than the package directions recommend.
  4. While the pasta cooks, lower heat under the skillet to medium. Break the sardines into the skillet and mash lightly with a spoon. Stir in the juice and zest of lemon 1, and capers 20 g.
  5. Using tongs, transfer the pasta to the skillet along with about 240 ml pasta water. Finish cooking for ⏲ 1 minute, tossing frequently with tongs, until almost all loose sauce is absorbed, adding more pasta water by splashes if needed. Top with chives 15 g, a drizzle of olive oil, and cracked black pepper.

Serves 3