250g of quinoa and rice pasta
4 tablespoons of olive oil
1 clove of garlic, thinly sliced
2 tablespoons of chopped flat leaf parsley
3 tablespoons of breadcrumbs
1 knob of butter
Freshly grated pecorino/parmesan (optional)
Boil 250g of pasta for 7-8 minutes until 'al dente' Do not overcook.
Heat the olive oil in a large non-stick pan and gently fry the garlic until light brown.
Add the drained sardines to the pan, mashing them to a paste with a spoon and combining with the garlic.
Add a knob of butter; continue to cook for a couple of minutes.
Add the parsley and breadcrumbs, cook for another minute, check for seasoning and add sea salt if necessary.
Drain the pasta, add to the sardines and stir well.
