Fettuccine with Sardines and Cabbage by Lucas Vallecillos

Ingredients

• 200g fettuccine
• 2 cup white cabbage, thinly sliced
• 2 tins sardines in extra virgin olive oil (reserve oil from 1 tin)
• 3 cloves garlic, minced
• 1 red chili, finely chopped
• 1/2 cup dry white wine
• 20g butter
• 1 lemon, zested and juiced
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente.
2. Heat the reserved sardine oil in a large pan over medium heat; add the sliced cabbage and sauté for 5-6 minutes until softened and slightly wilted.
3. Add the minced garlic and chopped chili to the pan, cooking for 1-2 minutes until fragrant.
4. Pour in the white wine and simmer for 2-3 minutes until the liquid has reduced by half.
5. Stir in the chopped sardines, butter, lemon zest, and lemon juice, tossing gently to combine.
6. Transfer the cooked pasta directly to the pan, adding a splash of pasta water if needed, and toss everything together for 1 minute until well coated.
7. Remove from heat, garnish with fresh parsley, and serve immediately.