Creamy Lemon Sardine Spaghetti

• 7.94 oz spaghetti or linguine
• 1 small shallot
• 2 clove garlic
• 1 tbsp capers
• 1 lemon zest
• 2 tbsp lemon juice
• 1/2 cup white wine
• 1 can sardines in olive oil
• 2 bunch baby spinach
• 2 tbsp extra virgin olive oil
• 3 tbsp butter
• 2 tbsp parsley
• fine sea salt, to taste
• black pepper, to taste
• 2 tbsp toasted breadcrumbs
• 1 pinch chili flakes (optional)

Steps

1. 1.Bring a large pot of salted water to a boil and cook the pasta until just under al dente. Reserve some pasta water, then drain.
2. 2.Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the spinach, cook for about 30 seconds until wilted, and set aside.
3. 3.Add the remaining olive oil and the shallot to the pan. Cook gently for 2 minutes without heavy browning.
4. 4.Add the garlic, capers, lemon zest, and optional chili flakes. Cook for about 30 seconds.
5. 5.Add the sardines with a little of their oil and gently break them up, leaving some chunky pieces.
6. 6.Add the white wine and lemon juice, then reduce the mixture by half.
7. 7.Lower the heat fully. Add the butter and stir until the sauce is smooth and glossy.
8. 8.Add the drained pasta and toss continuously until glossy and coated, adding reserved pasta water as needed.
9. 9.Toss in the spinach and finish with parsley and black pepper. Taste before adding salt.
10. 10.Serve topped with toasted breadcrumbs.