Bucatini with sardines and bread crumbs from The Hog Island Book of Fish & Seafood: Culinary Treasur
You probably already have most of the ingredients you need to make this Sicilian-inspired dish, which was adapted from a recipe by Mark Bittman. The anchovy-Parmesan bread crumbs are the perfect fi...
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Ingredients
- 1 cup (80 g) Anchovy-Parmesan Bread Crumbs
- ½ cup (25 g) chopped fresh flat-leaf parsley, plus more for garnish
- ½ pound (225 g) long pasta, such as bucatini
- Two 3.75-ounce (105-g) cans oil-packed sardines
- 2 tablespoons drained capers
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 teaspoon finely chopped garlic
- Grated zest and juice of 1 small lemon
- Freshly ground pepper
- 1½ cups (165 g) chopped onions
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