Method

To make the sauce, heat a glug of olive oil in a saucepan large enough to toss your pasta in later and fry the garlic and chili on a medium heat until they start to color. Add the shredded cabbage and saute for around 4 minutes until turning soft. Add the lemon juice, take the pan off the heat and add the butter, sardines, and parsley.

Put a large pan of water on to boil. Once the water is boiling, add salt to resemble mild seawater and add the farfalle. Add a splash of pasta cooking water to the pan of sardine sauce and put on a low heat until they melt together.

When the pasta is cooked, remove it from the water and add to the pan of sauce. Keep the pasta cooking water. Vigorously toss the pasta in the pan for at least 30 seconds to work the gluten, adding a splash more starch cooking water if it starts to dry up. Continue tossing the pasta until the sauce emulsifies and has the viscous sauce. Serve immediately.