While the pasta is cooking, chop the green onion and slice the sudachi. Mince the garlic roughly. Remove the seeds from the red chili pepper.
Pour the oil from the canned sardines into a pan. Add the garlic and red chili pepper. When it's about 3 minutes until the pasta is done, turn the heat on.
When the garlic is fragrant, add 2 ladles of cooking water from the pasta. Mix and emulsify, then add the sardines. Salt and pepper lightly.
Toss the cooked pasta into the pan. Toss with the sauce. Turn the heat off, and drizzle about 1/2 teaspoon of soy sauce.
Dish it up, and top with lots of green onion. Serve with sudachi, which you squeeze over the pasta right before eating.
Story Behind this Recipe
When I didn't have much ingredients, I made this with some canned sardines. For my husband who likes soy sauce flavored dishes, I made this Japanese-style, which was rather unusual for me.
Be careful not to overcook the sardines, since they will fall apart. If there's too much oil in the canned sardines, or if you don't like the smell, use olive oil instead. Turn the heat off before adding soy sauce. Squeeze the sudachi for fresh juice!