Pasta con le Sarde

Name: Pasta con le Sarde (Pasta with Sardines)
Yield: For 6 as a main dish, 8 as a starter
Cuisine: Italian
Ingredients: olive oil for frying; salt and pepper; 500 g (1 lb) maccheroncini or bucatini; flour for coating; salt and pepper; 12 fresh sardines; 100 g (3½ oz) wild fennel leaves; 1 tsp freshly grated nutmeg; 500 g (1 lb) maccheroncini or bucatini; 55 g (1¾ oz) estratto di pomodoro, dissolved in a cup of lukewarm water; 55 g (1¾ oz) estratto di pomodoro, dissolved in a cup of lukewarm water; 2 tbsp pine nuts; 6 anchovy fillets, chopped; 1 onion, finely chopped; 2 tbsp currants

Pasta with Sardines

Preparation info

For
6
as a main dish, 8 as a starter

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Ingredients

12 fresh sardines
100 g (3½ oz) wild fennel leaves

Europe
Italy
Fish course
Starter
Pescatarian
Mediterranean
Pasta

Method

Cut the heads and tails off the sardines, gut and bone them, then open them out flat. Coat them lightly in flour. Heat a good amount of olive oil in a large frying pan and fry the sardines until golden brown on each side. If they are very fresh, this should take only a couple of minutes. Lift the fish out of the pan, drain on paper towels and keep warm.

Cook the fennel in boiling water