8 ounces whole-wheat fettuccine 4 tablespoons extra-virgin olive oil, divided 4 cloves garlic, minced 1 cup fresh breadcrumbs (see Tip), preferably whole-wheat ¼ cup lemon juice 1 teaspoon freshly ground pepper ½ teaspoon salt 2 3- to 4-ounce cans boneless, skinless sardines, preferably in tomato sauce, flaked ½ cup chopped fresh parsley ¼ cup finely shredded Parmesan cheese
Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain. Meanwhile, heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant and sizzling but not brown, about 20 seconds. Transfer the garlic and oil to a large bowl. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and cook, stirring, until crispy and golden brown, 5 to 6 minutes. Transfer to a plate. Whisk lemon juice, pepper and salt into the garlic oil. Add the pasta to the bowl along with sardines, parsley and Parmesan. Gently stir to combine. Serve sprinkled with the breadcrumbs.