---------- Recipe via Meal-Master (tm) v8.04
       Title: Perciatelli With Fresh Sardines
  Categories: New, Text, Import
       Yield: 4 servings
         3 lb fresh sardines
         4 TB virgin olive oil
         1 md red onion, -- chopped into
       1/2    -inch dice
       1/4 c  currants, soaked 15 minutes
   :          in warm water -- and
   :          drained
       1/4 c  pine nuts
         4    anchovies (salted variety),
   :          rinsed and drained
         1 TB crushed red pepper
         1 c  fennel leaves, -- roughly
   :          chopped
         1 lb Perciatelli pasta, --
   :          preferably Italian
       1/2 c  toasted bread crumbs
         2 bn Italian parsley, finely
   :          chopped -- to yield 1/2 cup
   Bring 6 quarts water to boil and add 2 tablespoons
   Scale, gut and fillet sardines (you can also ask your
   fish monger to do this for you).
   In a 12- to 14-inch 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
   1/4 cup toasted bread crumbs and parsley. Stir through
   and serve immediately. Sprinkle with remaining bread
   Yield: 4 servings
   Recipe By     :MOLTO MARIO SHOW #MB5692
                                         Date: Fri, 1 Nov
   1996 22:32:48 -0500