Perciatelli with Fresh Sardines

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Perciatelli with Fresh Sardines Ingredients

3 lb Fresh sardines	1 tb Crushed red pepper
4 tb Virgin olive oil	1 c Fennel leaves,; roughly
1 md Red onion,; chopped into	1 lb Perciatelli pasta,;
1/4 c Currants, soaked 15 minutes	1/2 c Toasted bread crumbs
1/4 c Pine nuts	2 bn Italian parsley, finely
4 Anchovies (salted variety),;

Instructions for Perciatelli with Fresh Sardines

Bring 6 quarts water to boil and add 2 tablespoons salt. Scale, gut and fillet sardines (you can also ask your fish monger to do this for you). In a 12- to 14-inch saute pan, heat olive oil over medium high heat until just smoking. Add onion, currants, pine nuts, anchovies and red pepper and cook until softened, about 8 to 10 minutes. Add sardine fillets and fennel leaves and continue cooking 3 to 4 minutes, until fish pieces have just cooked, stirring carefully. Cook pasta according to package instructions until just al dente and drain well. Toss hot pasta into pan with sardines and stir to coat. Add 1/4 cup toasted bread crumbs and parsley. Stir through and serve immediately. Sprinkle with remaining bread crumbs. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5692 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 22:32:48 -0500 From: Meg Antczak

Main Ingredient: Cuisine: Uncategorized

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