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Pasta Con Le Sarde

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CATEGORY CUISINE TAG YIELD
Grains Taste2 4 servings

INGREDIENTS

1 lb Fresh sardines; heads, and
Central bones removed; well-rinsed
Salt; to taste
Freshly-ground black pepper; to taste
1 c Coarsely-chopped fennel tops
1/4 c Raisins
2/3 c Olive oil
2 tb Red wine vinegar
1 tb Toasted pine nuts; (pignoli)
1 lb Dried pasta such as spaghetti or penne

INSTRUCTIONS

Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of
boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted
spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile,
in a saucepan heat oil over medium heat, add sardines and saute 2 to 3
minutes, mashing with a fork. Season with salt and pepper. Add vinegar and
let it evaporate, about 2 minutes. Drain raisins, pat dry and add along
with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender,
drain and transfer to a large warmed serving dish. Pour sauce over and toss
very well. Serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4681 broadcast 03-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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