Recipe & photography by Ed Barrow.
Ingredients
- 3 cloves of garlic, finely sliced
- 1 red chilli, deseeded and thinly sliced
- 1 lime, juice and zest
- 150g of Northern Pasta Co Radiatori
- 1 tin of good quality sardines
- Small handful of fresh parsley, roughly chopped
Method
Start by placing a large pan of well salted water on to boil for the pasta.
In a frying pan and a generous glug of extra virgin olive oil. Add in the garlic and chili and fry gently for 5 minutes, being careful not to burn.
Meanwhile, add the pasta to the boiling water and cook until al-dente.
Once the garlic and chilli are sizzling and fragrant, squeeze in the lime juice along with the tin of sardines. Gently break with a wooden spoon and leave to gently warm whilst the pasta finishes cooking.
Drain the Radiatori, saving back some pasta water. Add the Radiatori to the pan with the sardine mixture.
Season well with salt and pepper and add a small splash of reserved pasta water.
Add the parsley then toss over the heat for a minute or so until everything is combined. Divide between 2 bowls and finish with a sprinkling of lime zest over the top.
