Pasta con le sarde | Fish recipes | Jamie magazine
Make yourself a classic dish from Sicily – this pasta con le sarde combines sardines, anchovies, fennel, sultanas and pine nuts. A little bit special – and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 40g sultanas or raisins
- 1 onion
- 6 baby fennel bulbs, including green tops
- 6 tablespoons olive oil
- 1 teaspoon saffron threads
- 200g toasted pine nuts
- 4 anchovy fillets, from sustainable sources
- 12 sardines, cleaned and boned, heads removed, to produce butterfly fillets, from sustainable sources
- 480g bucatini
- 2 tablespoons toasted breadcrumbs
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