Perciatelli with Fresh Sardines

45 minutes Prep: 15 minutes Cook: 25 minutes

689 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	pounds	sardines
4	tablespoons	olive oil, extra-virgin
1	medium	red onion	chopped
1/4	cup	currants	soaked for 15 minutes in warm water
1/4	cup	pine nuts
4	each	anchovies	rinsed and drained
1	tablespoon	red pepper flakes
1	cup	fennel leaves	chopped
1	pound	pasta
1/2	cup	bread crumbs	toasted
2	bunch	italian parsley	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 12-14-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 269g

Amount per Serving

Calories 689 28% of calories from fat

	% Daily Value*
Total Fat 22.0g	33%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 130mg	5%
Total Carbohydrate 105.0g	35%
Dietary Fiber 6.0g	26%
Sugars 9.0g
Protein 20.0g	39%

Vitamin A	57%		Vitamin C	95%
Calcium	11%		Iron	40%

* 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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