Last night for dinner I sauted chopped white and green onion, minced garlic, and sardines in olive oil for a zingy sauce to go over penne and white beans.A shake of red pepper flakes added just a hint of heat. Yum!Ive been on this soapbox before, but as a reminder, sardines arent fishy when theyre slowly melted as part of a sauce.Theyre nutty and a little salty.I use at least half a can, but you could start with one single sardine if youre a little uncertain.