adapted from Food & Wine Magazine
serves 62 tablespoons butter 2 tablespoons olive oil 2 onions, finely chopped One 4-ounce can or tin of olive-oil packed sardines drained, boned and finely chopped 2 tablespoons fresh lemon juice 1 cup milk 1/4 cup freshly chopped parsley Salt and pepper to taste 1 pound spaghetti
In a large, deep skillet, melt the butter with the olive oil over medium-low heat. Add the onions and cook, stirring often, until softened and lightly golden- about 15 minutes. Add the sardines and lemon juice and cook about 2 more minutes. Add the milk and simmer for another 5 minutes, or until the sardines kind of melt into the sauce. Add the parsley, salt and pepper as desired.
Meanwhile, cook the pasta according to package directions. Drain and add the spaghetti to the sauce in the skillet. Toss to coat, seasoning with extra salt and pepper as desired. Serve immediately.