Steps

1. Crush 4 cloves of garlic with the side of a knife, then finely chop.
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2. Prepare a slightly larger frying pan.
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3. Heat [A] olive oil 2 tbsp in the pan and sauté the chopped garlic over low heat. [Pro Tip!] Sauté slowly over low heat to prevent the garlic from burning.
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4. Once the garlic is fragrant, add only the sardines from 1 can of sardines in water, breaking them up as you sauté. [Pro Tip!] Sautéing the sardine meat helps to remove any fishy odor.
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5. Once the sardine meat is sautéed, add all the liquid from the canned sardines and bring to a boil. [Pro Tip!] The liquid can also have an odor, so boiling it helps remove it.
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6. Once the liquid has reduced slightly, add 520ml water, salt 2/3 tsp, and MSG 10 dashes.
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7. Bring to a boil once over high heat.
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8. Once boiling, add 200g of 1.4mm pasta and simmer while evaporating the liquid. [Pro Tip!] By reducing the liquid while simmering, the starch released from the pasta emulsifies, creating a rich sauce.
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9. When the pasta is cooked and most of the liquid has evaporated, add [B] olive oil 1 tbsp and mix.
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10. Finally, drizzle with black pepper to taste and soy sauce to taste. [Pro Tip!] Black pepper helps reduce the fishy smell, and a small amount of soy sauce enhances the flavor of the garlic pasta.
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