Bigoli Mori À La Sardine Fumée D’espagne Recipe

Cooking Instructions

1. 1

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the bigoli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

2. 2

   Prepare the Sauce

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.

3. 3

   Combine Ingredients

   Add the smoked sardines to the skillet, breaking them up gently with a fork. Stir in the cooked bigoli pasta and toss to combine. If the mixture is too dry, add reserved pasta water a little at a time until desired consistency is reached.

4. 4

   Finish the Dish

   Stir in the chopped parsley, lemon juice, salt, and black pepper to taste. Cook for another 2-3 minutes to heat through.

5. 5

   Serve

   Serve the bigoli mori à la sardine fumée hot, garnished with additional parsley if desired.