Oh, those little oily fishes.  Sardines, little baitfish.  A Plebeian fish.  The first to be put in a can, under orders of Napoleon no less.  Fragrant and flavorful.

I have come to them in the past few years, and learned to appreciate their charms.  Delicious, served simply on toast, or with pasta, barely adorned.

This dish was one of my first attempts to utilize sardines.  It was also an unexpected success.  I didn’t anticipate much excitement, only to see my brother dispatch the leftovers in short time, and ask for me to make it again.

You also can feel good about eating sardines for many reasons.  These little oily fish might let you live forever.  They support heart heath, bone health, joint health, eye health, prevent cancer…the list is nearly endless.  They are rich with healthy fats, vitamin D and  B12, selenium, and phosphorous.  They are a powerhouse.  They prevent hair loss, and give it a healthy sheen.

This dish is refreshingly simple.   Besides the ingredients listed in the title, it only requires the addition of a bit of salt and olive oil.

Mise en Place

Ingredients

• 1/2 lb spaghetti
• olive oil
• 1 cup bread crumbs
• 1/4 cup chopped dill
• 2 large shallots, thinly sliced
• 1 tin sardines, filleted

Equipment

• pasta pot
• large skillet
• wooden spatula

1) Toast bread crumbs, as your bring a pot of well-salted water to a boil.  In a skillet over medium heat, add a healthy layer of olive oil and the bread crumbs.  Stir with a spatula so that the bread crumbs absorb the oil and turn golden brown.  Add the chopped dill and stir to integrate.  Remove the bread crumbs and reserve.  Wipe the skillet clean.

2) Soften the shallots, as the pasta boils.  Add the pasta to the pasta pot.  Over medium-low heat sweat the shallots in olive oil for a few minutes.  Add the sardines and break apart a bit with a spatula.

3) Finish and compose the pasta.  When the pasta is just short of al dente transfer it to the skillet with a ladleful of pasta water.   Raise the heat to a high and bring to a boil, flipping the pasta several times  to emulsify.  Take of the heat and add 3/4 of the bread crumbs flipping to incorporate.   Salt to taste.  Transfer to a serving dish and finish with remaining bread crumbs and additional chopped dill.