Perciatelli with Fresh Sardines

Yield:
4 servings
Level:
Easy
Ingredients
  • 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 pine nuts
  • 4 anchovies (salted variety), rinsed and drained
  • 1 tablespoon crushed red pepper
  • 1 cup fennel leaves, roughly chopped
  • 1 pound Perciatelli pasta, preferably Italian
  • 1/2 cup toasted bread crumbs
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
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 saute 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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