| ¾ pound | Pasta, spaghetti or other of choice |
| 1 cup | Roughly chopped marinated artichokes |
| 4 ounces (about 1/2 cup) | Wild Planet Sardines in Extra Virgin Olive Oil |
| 3 ounces | Pecorino, finely grated (about 3/4 cup), plus more for serving |
| ¾ cup | Finely chopped fresh flat-leaf parsley |
| ½ cup | Roasted almonds, chopped |
| ¼ cup | Olive oil |
| 3 tablespoons | Fresh lemon juice |
| Kosher salt and black pepper |
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Cook the spaghetti according to the package directions; drain and return it to the pot.
Meanwhile, combine the artichokes, sardines, pecorino, parsley, almonds, oil, lemon juice, � teaspoon salt, and � teaspoon pepper in a large bowl.
Add the sauce to the pasta and toss to combine.
Serve topped with additional pecorino.
Serves 4.
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