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
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|Serving Size: 1 Serving (2564g)|
|Recipe Makes: 1|
|Calories from Fat: 2398 (37%)|
|Amt Per Serving||% DV|
|Total Fat 266.4g||355 %|
|Saturated Fat 37.4g||187 %|
|Monounsaturated Fat 104.2g|
|Polyunsanturated Fat 101g|
|Cholesterol 2248.1mg||692 %|
|Sodium 14370.5mg||496 %|
|Potassium 8180.8mg||215 %|
|Total Carbohydrate 562.1g||165 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 532.3g|
|Protein 452.3g||646 %|
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Calories per serving: 6528
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