Whole wheat spaghetti with sardines, walnuts and parsley

Directions

1. Toast walnuts in a dry skillet until fragrant, cool and coarsely chop.
2. Prepare your mis en place: slice onion into half rounds, mince garlic, chop parsley, open sardine tins (do not drain), zest the lemon then squeeze juice into a small bowl.
3. Begin heating a large pot of very salted water to boil (the water should taste like the sea). While to water heats add butter to a skillet and when melted add onions, sauté until beginning to caramelize.
4. When the water boils add pasta and cook until al dente.
5. While pasta cooks add garlic and sardines (with their oil) to the onions and break up the sardines. Keep warm on low heat. When the pasta is nearly done add the lemon juice.
6. Drain pasta, reserving 1 cup of the water. Return to pot and add "sauce" tossing to combine. Add Parmesan, parsley and a bit of pasta water if needed. It should not be saucy.
7. Transfer to a large, warmed pasta bowl. Sprinkle with toasted walnuts and lemon zest. Serve with additional Parmesan on the side.