Sardine and Lemon Pasta | EG13 Ep27

the best pasta dishes are the ones that have minimal ingredients just like this one and of course there is maximum flavor this is my spaghetti with sardines what I love about this is we're going to get the pasta straight into the pot by the time it's cooked the sauce will be done so I'm just using some spaghetti I'll use half of this packet and like always with spaghetti you need some rapidly boiling water two pinches of salt and then in with our pasta and it's going to take about eight minutes to cook we want it to be Al Dente because we're going to finish it off in the pan with the sauce later on so in the pan a nice large pan to this I'm going to add a good glug of oil so this is an olive oil based sauce so we want good few tablespoons let's say four tablespoons of extra virgin olive oil to this we're going to slowly start cooking some garlic so two cloves of garlic and I just want to thinly slice them and then we're just going to gently Sizzle that away so into the oil and I'll just bring the heat up now and we just want to control that on a medium heat to this we can add some chili I'm using some chili flakes you can add as little or as much as you like I want about half a teaspoon I always prefer to add some and then have a taste at the end if you want to be a little bit more fiery add some more now while that's sizzling away let's get onto the lemon now this has to have a good hit of lemon to it because sardines are oily and Rich we want that zing and lightness from it so I need the zest of two lemons and we need lots of juice too so zest that just on a fine grater like this one and when you're zesting you want to make sure you don't get too much of the pith we just want the perfume of the lemon so just run it over once or twice at most second lemon finely grate that you can see you're getting quite a lot there so what minimal ingredients but prominent flavors from the sardines and from the lemon okay we'll cut them in half and then we're going to juice one of them I'm also going to add some parsley to this so we want the parsley leaves right at the end but at this stage we can add all of these stalks no wastage here and also they're full of flavor so finely chop the stalks and then they can also go in okay we've got some good Sizzle now so I'm going to turn the heat up give that a bit of a jiggle and once that garlic just starts to turn color which it is now we can add our sardines the sardines are ready to go we just need to warm them up so we'll add one can of sardines and I don't mind if some of the oil goes in because the oil has some flavor too so we'll add them just try not to break them up too much just separate them because I want it to be chunky in this recipe all right let's have a look at the pasta like I said we want it to be Al Dente so when you have a little taste of the pasta it should be just slightly chalky in the center and have a taste ah just perfect it's going to continue cooking in the pan so you do want to take it out of the water a little bit earlier nothing worse than overcooked pasta so pop that in and this starchy water is the key to a very good pasta so once you've added all the pasta we want to add some of that water so grab yourself a ladle and add about half a ladle full and then pop that back on the heat and by doing that we're almost emulsifying the oil with the water creating a beautiful creamy sauce We'll add some salt pinch of salt a good crack of pepper lots of pepper for this one and this is the time that we add the lemon don't add the lemon too early because it will change the freshness of it so we just went at the last minute sprinkle that in along with the juice of one whole lemon lots of that in there second one beautiful and finally some cheese I'm going to use some Parmesan cheese usually they say don't add cheese with seafood but this is the exception to the rule this cheese is going to give it some savoriness and also bring that whole sauce together give that a stir and finally some more parsley so we'll grab our parsley those leaves we're going to scrunch together we want a nice generous handful of that should do it in it goes one last stir and then into the center of a bowl look at that see how that sauce has come together it's just shiny it's not dripping in the sauce pile up the sardines on the top they have it a dish that takes eight minutes to make if you've got pasta olive oil lemon and of course the key ingredient here's sardines you can make this dish it's inexpensive yet absolutely gorgeous [Music]

Channel: everydaygourmettv

Views: 18,344

Keywords: Everyday Gourmet, Justine Schofield, Channel 10, Cooking, Masterchef

Id: cOrlQIynMdU

Length: 5min 43sec (343 seconds)

Published: Tue Aug 08 2023