# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 cans (4 oz each) sardines in olive oil, drained
06 - 3/4 cup + 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
# Steps:
01 - Boil 4 quarts of salted water in a large pot. Cook spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 2 to 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
03 - Add drained sardines to the skillet, gently breaking them apart with a spoon. Cook for 1 to 2 minutes.
04 - Pour in heavy cream, lemon zest, and lemon juice. Season with salt and pepper, then simmer gently for 2 to 3 minutes.
05 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water as needed to achieve a creamy consistency.
06 - Stir in chopped fresh parsley and adjust seasoning to taste.
07 - Plate immediately and garnish with extra parsley, freshly ground black pepper, and lemon wedges if desired.
