Perciatelli with Fresh Sardines
3 pounds fresh sardines 4 tablespoons virgin olive oil 1 medium red onion, -- chopped into 1/2-inch dice 1/4 cup currants, soaked 15 minutes in warm water -- and= drained 1/4 cup p...
Ingredients
- 3poundfresh sardines
- 4tablespoonvirgin olive oil
- 1medium red onion, -- chopped into 1/2-inch dice
- 1/4cupcurrants, soaked 15 minutes in warm water -- and=
- 4anchovies (salted variety), -- rinsed and drained
- 1tablespooncrushed red pepper
- 1cupfennel leaves, -- roughly chopped
- 1poundperciatelli pasta, -- preferably italian
Directions
- 1
3 pounds fresh sardines 4 tablespoons virgin olive oil 1 medium red onion, -- chopped into 1/2-inch dice 1/4 cup currants, soaked 15 minutes
- 2
Scale, gut and fillet sardines (you can also ask your fish monger to do this for you)
- 3
In a 12- to 14-inch saute pan, heat olive oil over medium high heat until just smoking
- 4
Add onion, currants, pine nuts, anchovies and red pepper and cook until softened, about 8 to 10 minutes
- 5
Add sardine fillets and fennel leaves and continue cooking 3 to 4 minutes, until fish pieces have just cooked, stirring carefully
- 6
Cook pasta according to package instructions until just al dente and drain well
- 7
Toss hot pasta into pan with sardines and stir to coat
- 8
Add 1/4 cup toasted bread crumbs and parsley