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Sardines with Spinach and Linguine

Recipe by Michelle Lee
Prepare to be thrilled by the simple yet complex flavor of this delicious salad, thanks in part to the luscious umami taste sensation of sardines and Parmesan! The sardines are scrumptious and pair beautifully with the fresh greens. The radishes add a wonderful, crisp texture that is a nice counterpoint to the wilted spinach and sardine fillets. The flavor of the reduced white wine and lemon juice is lovely and very bright. This simple recipe was adapted from Bon Appétit.
Yield: Serves 2
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Additional:
Ingredients
½ pound whole-grain linguine (or less if preferred)
2 tablespoons red onion, minced (or more if not using radish)
2 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
2 cups spinach leaves (or more if preferred)
¼ cup radishes, sliced thinly (or sliced red/purple cabbage)
2 tablespoons white wine (or pasta water)
2 tablespoons fresh lemon juice
Grated Parmesan cheese for topping
Preparation
1.  Bring a pot of salted to boil and cook the linguine until al dente (per package directions).
2.  Heat olive oil on medium heat in a saucepan, then sauté onion, garlic and red pepper flakes until translucent.
3.  Add white wine, spinach, radishes and half the sardines; simmer until spinach is wilted.
4.  Remove from heat and stir in lemon juice. Add salt and pepper as needed, then top with the remaining sardine fillets.
5.  Divide linguine between plates and top with half of the warmed sardine mixture. Enjoy!
About Michelle Lee

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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