Pasta With Sardines - {Pasta Con Le Sarde}

Recipe Ingredients

1/3 cup	78ml	Olive oil
2/3 cup	97g / 3.4oz	Dried bread crumbs
2 cups	125g / 4.4oz	Onions - finely minced (medium)
3		Sardines in olive oil - (4 oz ea) - drained, and
		Coarsely chopped, oil reserved
1/4 cup	59ml	Pine nuts
1/4 cup	15g / 0.5oz	Currants
1 lb	454g / 16oz	Bucatini or spaghetti
		Leafy tops of 1 fennel bulb - tied together with
		Kitchen string
1/2 teaspoon	2.5ml	Powdered saffron
		Fine sea salt - to taste

Recipe Instructions

In a large skillet, heat 2 tablespoons of the olive oil. Add the bread crumbs and cook, stirring, until golden brown. Drain on paper towels.

Add the remaining olive oil to the pan, then add the onions and cook until the onions are soft. Add the sardines with their oil and cook gently for about 3 minutes. Stir in the pine nuts and currants. Remove from the heat.

Bring 6 quarts of salted water to a boil in a large pot. Add the fennel tops and bucatini or spaghetti, and cook until the pasta is al dente. Just before the pasta is cooked, remove 1/2 cup of the cooking water and dissolve the saffron in it; set aside. Scoop out the fennel, untie it, and chop the leaves fine. Set aside.

Drain the pasta and add it to the sardine mixture. Heat the pasta and sardines over medium-low heat, stirring constantly. Stir in the saffron water and fennel leaves and add the salt.

Place the pasta and sardine mixture on a large serving platter. Sprinkle with the bread crumbs and serve immediately.

Note: It is not customary to serve grated cheese on fish pastas.

This recipe yields 6 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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