2 T. plus 1.5 T. extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 C. bread crumbs
1/2 C. flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 oz. each, drained, boned and chopped
1 tsp. crushed red pepper flakes
4 C. Cooked Linguine

To a large skillet preheated over medium heat, add 2 T. extra-virgin olive oil and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 tsp. each. Transfer bread crumbs to a dish and reserve. Return skillet to heat and add 1.5 T. extra-virgin olive oil. Add sardines and red pepper flakes to the pan and sauté over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

Yield: 6 servings
Calories: 405
Fat: 17g
Fiber: 2g