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Perciatelli with fresh sardines

Yield: 4 Servings

Ingredients:

• 3 lb fresh sardines
• 4 TB virgin olive oil
• 1 md red onion -- chopped into
• 1/2 -inch dice
• 1/4 c currants soaked 15 minutes : in warm water -- and : drained
• 1/4 c pine nuts
• 4 anchovies (salted variety) : rinsed and drained
• 1 TB crushed red pepper
• 1 c fennel leaves -- roughly : chopped
• 1 lb Perciatelli pasta -- : preferably Italian
• 1/2 c toasted bread crumbs
• 2 bn Italian parsley

Instructions:

finely : chopped -- to yield 1/2 cup 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. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5692 Date: Fri 1 Nov 1996 22:32:48 ~0500

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