Zesty Lemon Sardine Linguine

Method

1. Cook the linguine in a large pot of salted boiling water according to package directions until al dente. Reserve 2 tablespoons of the pasta water before draining.
2. Return the drained pasta to the pot and toss with the reserved water and 1 tablespoon of olive oil. Keep warm.
3. While the pasta cooks, heat the remaining 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat until shimmering but not smoking.
4. Add the minced shallot and cook, stirring, for 1 minute until softened.
5. Stir in the chili flakes, then reduce the heat to medium. Add the minced garlic and cook for 1 minute, stirring constantly, being careful not to let it burn.
6. Gently add the drained sardines to the skillet, stirring carefully to break them into large chunks without mashing them completely. Add the lemon zest and stir to combine.
7. Transfer the cooked linguine to a large serving bowl. Pour the sardine sauce over the pasta, then add the chopped parsley and baby kale. Toss well—the heat from the pasta and sauce will wilt the kale.
8. Season with salt and pepper to taste, drizzle with lemon juice, and serve immediately.