Linguine with Sardines and Parsley

• 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

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
2. Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat.
3. Add garlic and saute 1 minute.
4. Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes.
5. Remove skillet from heat.
6. Mix parsley into wine sauce.
7. Pour 1/3 cup sauce into small bowl and reserve.
8. Drain pasta.
9. Add to skillet and toss over low heat to coat with sauce.
10. Season pasta to taste with salt and pepper.
11. Divide pasta between 2 plates.
12. Top with sardines and reserved 1/3 cup sauce.
13. Serve with lemon wedges.

linguine, sardines, olive oil, garlic, white wine, italian parsley, lemon wedges

Taken from www.epicurious.com/recipes/food/views/linguine-with-sardines-and-parsley-15541 (may not work)