Recipe - Perciatelli With Fresh Sardines

3 pound Fresh sardines
4 tablespoon Virgin olive oil
1 md Red onion,; chopped into
1/2inch dice
One fourth cup Currants, soaked 15 minutes
in warm water; and drained
One fourth cup Pine nuts
4 Anchovies (salted variety),;
rinsed and drained
1 tablespoon Crushed red pepper
1 cup Fennel leaves,; roughly
chopped
1 pound Perciatelli pasta,;
preferably Italian
One half cup Toasted bread crumbs
2 bn Italian parsley, finely
chopped; to yield One half 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 14inch 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 One fourth 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

Posted to MCRecipe Digest V1 #273

Date: Fri, 1 Nov 1996 22:32:48 0500

From: Meg Antczak meginny@frontiernet.net