Linguine With Garlic-Sardine Sauce And Spinach - cooking recipe

Ingredients

8 ounces linguine (whole-wheat optional) or 8 ounces spaghetti (whole-wheat optional)
2 slices whole wheat bread, lightly toasted (optional)
2 -3 teaspoons olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
4 (4 1/2 ounce) cans an equal amount of regular sardines, drained, skins carefully scraped off, flaked for bones or 1 1/2 cups medium raw shrimp, substituted for sardines
2 cups packed fresh Baby Spinach
4 tablespoons chopped fresh parsley
4 tablespoons parmesan cheese, grated

Preparation

Cook pasta, al dente. Drain and reserve 1/2 cup of the cooking water.
Meanwhile, break toast into 2-inch pieces and process in a food processor into coarse crumbs. Set aside.
Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and saute 1 minute.
Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
Remove from heat, add parsley and 4 tbs of bread crumbs, and toss to combine.
Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese. Serve.