Pasta with fresh sardines
Mary Nico Calascione
Time of realization: 20 minutes
Degree of difficulty (1 to 5): 1
Ingredients for people 2
180 g of wholemeal spaghetti
300 g of fresh sardines
4 cherry tomatoes
3 tablespoons of extra virgin olive oil
half a glass of dry white wine
a spoonful of chopped parsley
a clove of garlic
10 pureed almonds
salt and pepper
toast crumbs
Method
Clean and fillet the sardines by removing the central bone, the tail and the head, then rinse and dry them by dabbing them gently. Cut the fillets into pieces, keeping 4 aside for decoration.
In a saucepan, bring abundant salted water to a boil and, when it comes to a boil, boil the pasta. Meanwhile, prepare the dressing. In a pasta maker, heat the oil with the garlic; when it starts to sizzle, remove the garlic and brown the sardines until golden brown, tossing them often to even out the cooking. Remove the whole fillets and set them aside for decoration, then pour the wine over the remaining sardines and let it evaporate.
Add the tomatoes, season with salt and pepper, and cook for about 10 minutes, then turn off the heat and sprinkle with chopped parsley and almonds.
Aside, toast the bread crumbs with a drop of oil. When the pasta is cooked, drain it and transfer it to the pasta maker; sauté a few minutes over high heat and transfer to a serving dish.
Decorate with the sardine fillets kept aside and sprinkle with toasted breadcrumbs.
