This is one of those “no cook” pasta sauces that goes together in the time it takes to cook the pasta. Simple, elegant, delicious and easy!
Melt the butter in a small skillet over medium/high heat.
Add the bread crumbs and cook, stirring constantly until just starting to colour. Set aside.
Bring a pot of water to a boil. Add a generous spoonful of kosher salt and add the pasta. Cook according to package instructions.
While the pasta is cooking, combine the sardines (and their oil) , garlic, lemon zest, lemon juice and capers in a pasta bowl. Break the sardines up with a fork.
When the pasta is just al dente, remove 1 cup of the pasta water from the pot and set aside.
Drain the pasta and add to the pasta bowl. Toss well, adding any of the hot pasta water as needed to make a “creamy” sauce. Add the parsley.
Season with salt and pepper to taste.
Scatter the toasted breadcrumbs over the top and serve immediately.
Garnish with sage leaves, walnuts and Parmesan cheese.
Note: if sardines are not your favourite, consider substituting a small tin of Callipo tuna.
4 servings