Creamy Sardine Lemon Pasta

# Components:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Sauce

02 - 2 tbsp olive oil

03 - 1 small onion, finely chopped

04 - 2 cloves garlic, minced

05 - 2 cans (4 oz each) sardines in olive oil, drained

06 - 3/4 cup plus 2 tbsp heavy cream

07 - Zest and juice of 1 large lemon

08 - 2 tbsp fresh parsley, chopped

09 - Salt and pepper, to taste

→ Garnish (optional)

10 - Extra chopped parsley

11 - Freshly ground black pepper

12 - Lemon wedges

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain remaining water.

02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

03 - Add drained sardines to the skillet, gently breaking them apart with a spoon. Cook for 1-2 minutes.

04 - Pour in heavy cream, lemon zest, and lemon juice. Season with salt and pepper. Simmer gently for 2-3 minutes to combine flavors.

05 - Add drained pasta to the skillet and toss well to coat with sauce. Add reserved pasta water as needed to achieve a creamy consistency.

06 - Stir in chopped fresh parsley. Adjust seasoning with salt and pepper to taste.

07 - Plate immediately and garnish with additional parsley, freshly ground black pepper, and lemon wedges if desired.

# Expert Advice:

01 -

This sauce comes together so quickly, it feels like cheating—but tastes like you cooked all afternoon.
The combo of creamy, briny, and fresh lemon creates a flavor that's both elegant and deeply comforting.

02 -

Skimping on the lemon will make the sauce taste flat—I learned this after one too-hasty squeeze.
Letting the pasta and sauce rest together for a minute helps meld flavors and creates the perfect creamy texture.

03 -