Perciatelli with Fresh Sardines

60 minutes Prep: 30 minutes Cook: 30 minutes

681 calories per serving view nutrition facts

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Ingredients

3	pounds	sardines	fresh
4	tablespoons	olive oil, extra-virgin
1	medium	red onion	fresh, chopped into 1/2 inch dice
1/4	cup	currants	soaked 15 minutes in warm water, and , drained
1/4	cup	pine nuts
4	each	anchovies	salted, rinsed, drained
1	tablespoon	red pepper flakes	crushed
1	cup	fennel leaves	roughly chopped
1	pound	pasta	perciatelli, preferably italian
1/2	cup	bread crumbs	toasted
1/2	cups	parsley leaves	italian, finely chopped

Directions

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 sauté 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.

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Categories this recipe belongs to

Fish
Pasta

Nutrition Facts

Serving Size 246g

Amount per Serving

Calories 681 28% of calories from fat

	% Daily Value*
Total Fat 21.0g	33%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 117mg	5%
Total Carbohydrate 104.0g	35%
Dietary Fiber 6.0g	23%
Sugars 8.0g
Protein 19.0g	38%

Vitamin A	19%		Vitamin C	45%
Calcium	8%		Iron	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Chicken Italian (Low Salt, Low Fat)

I have got nothiing but good reviews with this recipe. The only thing I changed was not baking it but since it was summer time I put it on the grill unitl the chicken was done and marinatedted it a bit longer than 10 minutes. Good job with whom ever came up with this recipe. Thanks. sciaffa

Reviewed by sciaffa