Pasta con Aglio, Olio e Sarde Freshce

(Pasta with Garlic, Oil and Fresh Sardines)


12 Fresh Sardines - cleaned with heads removed.
1 Cup Brown rice flour
1 1/2 Cups  Olive oil - Pure for frying
2 Med. Lemons - for the juice
1 Cup Olive Oil - Extra virgin
10 Cloves Garlic - chopped finely
1 Cup Wine - white
1/4  Cup Parsley - Italian and Chopped
1/2 Lb. Pasta - Linguini or Spaghetti
Q.B.     Peperoncino flakes to taste
Q.B.     Salt and Pepper to taste

NOTE: Do not make this dish with canned or dry sardines.  It will not be as good, and may in fact be terrible!

Preparation of the Sardines

Put a pot of water to a slow boil for the pasta.

Butterfly the sardines, and remove the back bone. try not to separate the halves of the fish in this operation.  Add the pure olive oil to a large frying pan, and turn the heat to medium.  Put the rice flour in a plastic bag.  Put 4-5 sardines in the bag and shake to coat both sides of them.  When the oil is hot, but not smoking fry the sardines in small batches.  When golden brown on each side, remove from the pan and place on absorbent paper.  As each batch is cooked, squeeze lemon juice over each fish. Continue in this way until all of the fish is cooked.

In another fry pan, add the extra virgin olive oil, and the garlic.  Fry until the garlic just begins to brown, but do not let it burn.  Add the wine, and cook gently until the wine has evaporated. 

Preparation of the Dish

By this time the pasta water should be boiling. Cook the pasta very al dente.  Prior to discarding the pasta water, remove a ladleful and a half of the pasta water and add it to the olive oil and garlic mix.  Now drain the pasta, and add it to the pan with the garlic and oil.  Immediately add the parsley, a good squeeze of lemon, and turn the heat to high. Cook this way for 2 minutes, mixing all the while.

Place three sardines on the bottom of each bowl in which the pasta will be served.  Add a serving of pasta, being sure to include a appropriate portion of garlic, parsley and liquid to each dish.  Top this with another sardine on each portion.  

Serve immediately garnished with salt, pepper and peperoncino to taste.  The dish is best if each diner breaks the sardines up with a fork and mixes the piece into the pasta and garlic-oil sauce.

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Last updated on:08/27/01 11:13:28 PM