Ingredients:

8 oz total of any tinned fish, our favorites are Mackerel, Squid, and Mussels, or experiment with your favs!

1 garlic clove 

1 tsp lemon zest

1 tbs coarsely chopped capers 

2 tbs lemon juice

1 tbs parsley, chopped

3 tbs extra virgin olive oil

1/4 tsp sea salt 

12 oz bucatini, or try squid ink pasta!

3 tbp grated parmesan or pecorino romano 

hot pepper flake, to taste

Directions:

1. Boil salted water in a pot and cook pasta as packaging suggests, keep slightly al dente (slightly under cooked), and reserve pasta water for later.
2. In a saute pan, heat olive oil, and lightly saute garlic until golden.
3. turn heat to low then add in lemon zest, capers, hot pepper, and tinned fish. This is just to warm ingredients through.
4. Add cooked pasta to the saute pan, toss ingredients until combined, then add lemon juice, parsley, and grated cheese. 
5. Slowly add pasta water until cheese is melted and the sauce is silky. Enjoy!