6 Servings 15 min Cook
16 Oz Spaghetti
4 Tbsp, drained Capers
1/3 Cup Olive Oil
2 Can (3.75 oz) Sardines
2 Cup Bread Crumbs
1/2 Cup sprigs Dill
4 Clove Garlic
PREPARATION: Chop dill.
Cook spaghetti in a pasta pot of well-
salted boiling water until al dente.
Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers.
Fry capers until they "bloom" and are just
a shade darker, about 2 minutes.
Transfer with a slotted spoon to paper towels to drain.
Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes.
Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.
Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet.
Saute until sardines are golden in spots around edges, about 2 minutes.
Reserve 1 cup pasta-cooking water, then drain pasta.
Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper.
Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes.
Serve topped with seasoned crumbs.