Sardine Spaghetti

3/4 c. panko
4 T. olive oil, divided
1/2 c. chopped fresh dill
3 anchovies
3 sliced garlic cloves
2 4-1/4 oz. cans sardines in extra-virgin olive oil
12 oz. cooked spaghetti
1 T. lemon juice
1 t. crushed red pepper
Salt and pepper to taste

Cook panko in 2 T. olive oil in a large skillet over medium heat, stirring, until golden. Transfer to a bowl; stir in dill.

Cook anchovies and garlic in 2 T. olive oil over medium heat, stirring, until fragrant. Toss in the sardines, spaghetti, lemon juice, red pepper, and salt and pepper to taste. Top with the panko.

Serves 4.

Real Simple magazine, August 2015, p. 30.