Podcast Guest Recipes: Sara Kelly’s Lemon Sardine Pasta


  • 16 ounces dried linguine pasta cooked per package directions
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp minced shallots
  • 2 tsp chili flakes
  • 1 clove garlic, minced
  • 2 tins Season Skinless and Boneless Sardines in Water, 4.25 Ounces, drained
  • 1 tbsp flat-leaf parsley, chopped
  • 1 cup broccoli florets fresh blanched, or frozen defrosted
  • 1 sliced Fresno or sweet baby pepper
  • 1 lemon, zested and juiced


  1. In a sauté pan over medium heat, add olive oil and shallots. Cook 1 minute. Then add chili flakes while stirring, and then add garlic, cooking for another minute.
  2. Add pasta, tossing carefully.
  3. Add parsley, broccoli, and slice peppers, tossing and cooking just long enough to heat.
  4. Add sardines being careful not to break them up too much, cooking long enough to heat.
  5. Salt and pepper to taste.
  6. Add lemon zest and juice and then serve.

This recipe was provided by Sara Kelly. Sara is the marketing manager for Season Brand. Season is a 100-year-old company which sells sustainable seafood. The fish products they offer include sardines, mackerels, anchovies, and kipper. Season has multiple sustainable certification, such as its Friend of the Sea designation. The wild fish are caught from the waters in the North Atlantic and around the world. Additionally the fish is stored in cans which are BPA free. 

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