Pasta with Sardine Cream Sauce | James Beard Foundation

Ingredients

• 1 pound dried long, thin pasta, such as spaghettini, spaghetti, or linguine
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, minced
• 1/4 cup unseasoned bread crumbs
• 2 tablespoons finely chopped flat-leaf parsley
• Finely grated zest and juice of 1/2 lemon
• Kosher salt and freshly ground black pepper
• 2 slices pancetta, prosciutto, or bacon (about 1 ounce), finely chopped, or 1 additional tablespoon of extra virgin olive oil
• 1 small white or yellow onion, finely chopped
• 1 (6.5-ounce) can skinless and boneless sardines packed in olive oil, drained well, or 8 fresh sardine fillets
• 2 tablespoons capers, minced
• 1/2 cup dry white wine or dry white vermouth
• 1/2 cup heavy cream
• 1 or 2 tablespoons unsalted butter or additional extra virgin olive oil