Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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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