• 3/4 lb. fusilli or other pasta
• 1/4 cup olive oil
• 6 scallions, white and green parts kept separate and chopped
• 1/2 lb. sardines packed in oil, drained and chopped
• 3 cloves garlic, crushed
• 2 Tbs. fresh lemon juice
• 1/8 tsp. red pepper flakes
• 2 tsp. dried oregano, crumbled
• 1/2 cup fresh parsley, finely chopped
• 3/4 cup dry white wine
• 2 Tbs. capers, drained

Cook pasta in a large pan of boiling salted water 8-10 minutes, or until al dente. Drain and keep warm. Heat oil in a heavy nonstick skillet over medium high heat. Sauté white part of scallions and garlic 1 minute. Stir in sardines and half the lemon juice. Add next 4 ingredients and black pepper to taste. Simmer 8-10 minutes, until most of the liquid has evaporated. Stir in capers and add salt to taste. Remove from heat. Combine sardine sauce with pasta. Add scallion greens and remaining lemon juice. Toss and serve.

Per serving: calories 867, fat 22.9g, 25% calories from fat, cholesterol 81mg, protein 35.1g, carbohydrates 120.4g, fiber 6.2g, sugar 5.7g, sodium 467mg, diet points 18.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 7.6, Lean meat: 2.0, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Pinot Blanc, Chablis, or Chenin Blanc.