Spaghetti with Finocchio & Sardines
Ingredients
- 1 lb. Spaghetti (#310050)
- 1 lb. fresh Sardines
- 2 lb fresh Finocchio (fennel)
- 1 ½ cups toasted Bread Crumbs (#110200)
- 4 Tbsp. Olive Oil (#280395)
- 1 Tbsp. Pine Nuts (#361410)
- 1 chopped Onion (#340032)
- Salt & Pepper to taste (#110600 & 450430)
- 1 cup cold Water
- 1 tsp. Crushed Garlic (#340051)
Directions
- Clean and bone sardines. Clean finocchio. Cook in 1 quart of boiling, salted water about 15 minutes, or until tender. Drain. Cut into 1/2-inch pieces.
- Cook the onion in olive oil. Add crushed garlic until soft. Add sardines and saute for 10 minutes, stirring frequently to prevent burning.
- Add finocchio and pine nuts. Add one cup of cold water, salt and pepper. Simmer slowly for 10 minutes. Fish will break up during this process. Cook the spaghetti in boiling water. Drain. Put in a deep dish.
- Add 1/2 of the finocchio mixture to the spaghetti. Sprinkle with 1/2 of the toasted bread crumbs. Mix well. Top with the remaining finoccchio mixture and top with remaining toasted bread crumbs.