Perciatelli with Fresh Sardines
Yield
4 servingsPrep
15 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
sardines
|
* |
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
chopped |
|
| ¼ | cup |
currants
soaked for 15 minutes in warm water |
|
| ¼ | cup |
pine nuts
|
|
| 4 | each |
anchovy fillets
rinsed and drained |
*
|
| 1 | tablespoon |
red pepper flakes
|
|
| 1 | cup |
fennel fronds
chopped |
*
|
| 1 | pound |
pasta
|
|
| ½ | cup |
bread crumbs
toasted |
|
| 2 | bunch |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
sardines
|
* |
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
red onion
chopped |
|
| 59 | ml |
currants
soaked for 15 minutes in warm water |
|
| 59 | ml |
pine nuts
|
|
| 4 | each |
anchovy fillets
rinsed and drained |
*
|
| 15 | ml |
red pepper flakes
|
|
| 237 | ml |
fennel fronds
chopped |
*
|
| 453.6 | g |
pasta
|
|
| 118 | ml |
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 ¼ cup toasted bread crumbs and parsley.
Stir through and serve immediately.
Sprinkle with remaining bread crumbs.
