Lemon, Spinach and Sardine Pasta

Instructions

1. In a large pot, cook pasta according to package directions. Drain, reserving 1/2 cup pasta water, then set aside, covered, to keep warm.
2. In a large skillet, heat oil from sardine cans over medium-high. Add garlic and breadcrumbs, stirring constantly, until breadcrumbs are golden brown, 1–2 minutes. Season with salt and black pepper, if desired. Spoon mixture into a bowl.
3. In same skillet, stir in shallot and red pepper until fragrant, about 30 seconds. Stir in sardines, breaking into pieces; cook until just heated through, about 2 minutes.
4. Stir in reserved pasta water, lemon zest, lemon juice, spinach and parsley until spinach is just wilted, about 1 minute.
5. Add cooked pasta to skillet and toss to coat. Season with salt and black pepper, if desired. Serve immediately, topped with breadcrumb mixture and garnish with red pepper.