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Perciatelli With Fresh Sardines

Perciatelli With Fresh Sardines comes together with Virgin Olive Oil, Currants Soaked Minutes In Warm Water, Red Pepper, Perciatelli Pasta Preferably Italian, and Toasted Bread Crumbs. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 1/4 cup
• 1 tbsp
• 1 lb
• 1/2 cup

Method (preview)

1. 1

   In a 12- to 14-inch saute pan, heat olive oil over medium high heat until just smoking.

2. 2

   Add onion, currants, pine nuts, anchovies and red pepper and cook until softened, about 8 to 10 minutes.

3. 3

   Add sardine fillets and fennel leaves and continue cooking 3 to 4 minutes, until fish pieces have just cooked, stirring carefully.

4. 4

   Cook pasta according to package instructions until just al dente and drain well.

5. 5

   Toss hot pasta into pan with sardines and stir to coat.

6. 6

   Add 1/4 cup toasted bread crumbs and parsley.

7. 7

   Stir through and serve immediately.

8. 8

   Sprinkle with remaining bread crumbs.