Linguine With Garlic-Sardine Sauce And Spinach

• 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

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

linguine, whole wheat bread, olive oil, garlic, oregano, red pepper, regular sardines, spinach, parsley, parmesan cheese

Taken from www.food.com/recipe/linguine-with-garlic-sardine-sauce-and-spinach-225057 (may not work)