This one's going to be controversial. Tinned fish--love it or hate it? I was a fan of tinned fish before it was cool. It's now become a trendy ingredient. We even have a local tapas bar that serves imported tinned fish with "curated garnishes" and wine pairings. I've loved tinned fish--sardines, anchovies, smoked oysters, and mackerel ever since I was a kid. This pasta recipe showcases tinned fish as the star, creating a flavorful, punchy pasta with bold notes of sardine, lemon, and capers. The best part? It's mostly pantry-based and budget-friendly but delivers big flavor. Whether you're a long-time tinned fish fan or new to this trend, give this easy recipe a try! Sardine and lemon pasta 1 lb spaghetti or linguine 1 t salt 2 T olive oil 4 cloves garlic 1/2 t Italian seasoning or dried oregano 2 cans sardines, drained and chopped 3 T capers 1 lemon, zest and juice black and red pepper to taste handful of fresh chopped herbs like parsley or green onions, w...