*  Exported from  MasterCook II  *
 
                         PERCIATELLI WITH FRESH SARDINES
 
 Recipe By     :MOLTO MARIO SHOW #MB5692
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        3  pounds        fresh sardines
        4  tablespoons   virgin olive oil
        1  medium        red onion, -- chopped into 1/2-inch dice
      1/4  cup           currants, soaked 15 minutes in warm water -- and=
  drained
      1/4  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
      1/2  cup           toasted bread crumbs
        2  bunches       Italian parsley, finely chopped -- to yield 1/2 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 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 crumbs.
 
 Yield: 4 servings
 
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