I'm under orders to increase my Omega-3 intake, so one of the things
I'm doing is consuming canned sardines. I'd be interested in any ways
that you folks consume this product.

Here's one of mine. Amounts are fairly approximate because other than
weighing the pasta I don't really measure when preparing this.

2 oz. uncooked linguine
1 3.5 oz. can sardines in water
3/4 cup crushed tomatoes (this is a real guess)
1/4 cup white wine
6-8 Kalamata olives halved
1 tsp capers (heaping)
1 clove garlic (minced)
1 Tbsp olive oil
Pinch of red pepper flakes
Dried basil
Salt and fresh ground pepper to taste

Cook linguine to preferred doneness.

In a saucepan, cook the garlic in the olive oil.

Add tomatoes, wine, and drained packing water from the sardines.

Add herbs and seasoning as you like.

Simmer until thickened a bit. You know what sauce should look like.

Add olives, capers, and sardines (flake those up some).

Mix with linguine.

Makes a decent-sized serving.


A few notes:

1. Yeah, that's a LOT of sardines for that amount of pasta, but the
goal is to eat the sardines. Adjust as you wish.

2. If you prefer oil-packed sardines, use the drained oil instead of
the olive oil and adjust the liquid amount.

3. The red pepper really doesn't make it hot, but you can leave it out.


Brian