This is adapted from the Pain Quotidien cook + book and is basically aglio, olio pepperoncino tarted up with some Omega 3. Makes a great, cheap and healthy supper. Whether you can get the kids to eat it is another matter! The traditional Italian version of this (pasta con le sarde) adds fennel.
1 tin sardines in oil
2 garlic cloves, crushed
1/2 cup breadcrumbs
1 tsp lemon rind
1 tsp thyme
1 tsp chilli
lemon wedges to serve
1 tbsp chopped parsley to garnish
Fry sardines, garlic, breadcrumbs thyme and chilli until brown, dry and crispy (about 10 mins), crushing the sardines as you fry.
Boil the spaghetti in plenty of salted water. When al dente, drain and stir in the sardine mix and garnish with the parsely and serve immediately.