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Perciatelli with Fresh Sardines

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Yield

servings

Prep

30 min

Cook

30 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
3 pounds sardines
fresh
*
4 tablespoons olive oil, extra-virgin Camera
1 medium red onion
fresh, chopped into 1/2 inch dice
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¼ cup currants
soaked 15 minutes in warm water, and , drained
¼ cup pine nuts Camera
4 each anchovy fillets
salted, rinsed, drained
* Camera
1 tablespoon red pepper flakes
crushed
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1 cup fennel fronds
roughly chopped
* Camera
1 pound pasta
perciatelli, preferably italian
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½ cup bread crumbs
toasted
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½ cups parsley leaves
italian, finely chopped
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Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

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 ¼ cup toasted bread crumbs and parsley.

Stir through and serve immediately.

Sprinkle with remaining bread crumbs.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 681 28% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 117mg 5%
Total Carbohydrate 35g 35%
Dietary Fiber 6g 23%
Sugars g
Protein 38g
Vitamin A 19% Vitamin C 45%
Calcium 8% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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