Marthas Pasta With Grilled Sardines and Bitter Greens

Ingredients

• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil, plus more for grilling and serving
• 2 tablespoons unsalted butter
• 3 medium shallots, cut crosswise into ¼-inch-thick slices
• Pinch of crushed red-pepper flakes
• 2 bunches dandelion greens, trimmed and roughly chopped (about 8 cups packed)
• 2 heads frisée, trimmed and roughly chopped (about 8 cups packed)
• 1 1/2 to 2 cups chicken stock, preferably homemade or low-sodium canned broth
• 1 ¼ pounds sardines (about 8), 6 to 7 inches in length, cleaned
• Zest of one lemon, plus more for serving, plus the juice of 1/2 lemon
• 1 pound bucatini pasta
• 1 ½ cups Parmigiano-Reggiano

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