- 8 ounces linguine
- 1 3 3/4-ounce can small sardines packed in olive oil, drained,1 tablespoon oil reserved
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 1 1/2 cups dry white wine
- 2/3 cup chopped Italian parsley
- Lemon wedges
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Remove skillet from heat. Mix parsley into wine sauce. Pour 1/3 cup sauce into small bowl and reserve.
- Drain pasta. Add to skillet and toss over low heat to coat with sauce. Season pasta to taste with salt and pepper.
- Divide pasta between 2 plates. Top with sardines and reserved 1/3 cup sauce. Serve with lemon wedges.