PASTA MONDAY TO FRIDAY SHOW #PS6521 In large skillet heat oil over moderate heat until hot. Add onion and cook, stirring occasionally, until golden. Add anchovies and cook, stirring, over low heat until melted. Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through. In a large pot of boiling salted water cook the percatelli until al dente. Drain. Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine. Yield: 4 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1010g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 518 (31%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 20.3g|
|Cholesterol 3mg||1 %|
|Sodium 5261.2mg||181 %|
|Potassium 1358mg||36 %|
|Total Carbohydrate 238.6g||70 %|
|Dietary Fiber 21.3g||85 %|
|Sugars, other 217.3g|
|Protein 50.3g||72 %|
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Calories per serving: 1655
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