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Thursday Dinner Recipe: Lemon-Garlic Sardine Fettuccine

  • Aaron F.

    After the Chili we had made last week, this Fettuccine dish sounded great.  After all, I like sardines and Nicole was going to have to try them for the first time.  We made a deal as part of our pact to try things that we had never eaten before.  I had to try prunes in a dish we made last week.  The dish was so good that I never blogged about it mainly because I was missing so many pictures from being distracted.  I was dreading the prunes.  They gross me out.  A food related to making people drop a “number 2”, looking the way that it does, I could never understand anyone wanting to eat them!  Anyways… now onto the Lemon-Garlic Sardine Fettuccine.
   This recipe was easy to put together:

Lemon-Garlic Sardine Fettuccine

From EatingWell:  November/December 2010
Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute two 5- to 6-ounce cans chunk light tuna for the sardines if you prefer. If you are using tuna or can’t find sardines packed in tomato sauce, add 2 tablespoons tomato paste in Step 4 with the lemon juice. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of Pinot Grigio.

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes


8 ounces whole-wheat fettuccine
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced
1 cup fresh breadcrumbs (see Tip), preferably whole-wheat
1/4 cup lemon juice
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 3- to 4-ounce cans boneless, skinless sardines, preferably in tomato sauce, flaked
1/2 cup chopped fresh parsley
1/4 cup finely shredded Parmesan cheese

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds. Transfer the garlic and oil to a large bowl.
Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes. Transfer to a plate.
Whisk lemon juice, pepper and salt into the garlic oil. Add the pasta to the bowl along with sardines, parsley and Parmesan. Gently stir to combine. Serve sprinkled with the breadcrumbs.

Per serving : 475 Calories; 21 g Fat; 4 g Sat; 13 g Mono; 60 mg Cholesterol; 52 g Carbohydrates; 9 g Protein; 9 g Fiber; 716 mg Sodium; 427 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 medium fat meat, 3 fat

Tips & Notes

Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.


    This dish was horrendous.  It was insanely gross.  I believe one of the comments I used when I was eating this at the table with Nicole was, “Pasta in cat litter”.  It was clear that whoever designed this recipe did not want you to taste sardines.  They masked them in flavors of lemon and breadcrumbs. The breadcrumbs make the entire meal super dry and gross.  Note:  Never eat pasta with breadcrumbs on it. Never.  Two horrible dinners in a row.  Tonight is a meat loaf recipe that actually looks promising.  Fingers crossed.