INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees.
Grease a medium casserole dish with 1 tablespoon of the olive oil. Clean
the sardines by removing the heads and filleting. Season the fillets with
salt and pepper. Season the flour with salt and pepper. Dredge the fillets
in the flour, coating completely. In a large saute pan, over medium heat,
add 1/4 cup of the olive oil. When the oil is hot, pan-fry the fillets, for
a couple of minutes on each side until golden brown. Remove and drain on
paper towels. Set aside.
Bring a pot of salted water to a boil. Add the pasta and cook al dente. In
a saute pan, over medium heat, add the remaining 2 tablespoons of oil. When
the oil is hot, add the saffron and onions. Season with salt and pepper.
Saute until wilted, about 4 to 6 minutes. Using the back of a fork, mash
the anchovies to form a paste. Add the anchovies, garlic, fennel, sultanas
and pine nuts. Season with pepper. Saute for 2 minutes. Stir in the water
and continue to cook for 1 minute. Remove from the heat. Drain the pasta
and cool in cold water for a few minutes.
Toss the pasta with 3/4 of the anchovy mixture. Mix well. Season with salt
and pepper. Spoon half of the pasta mixture into the prepared casserole
dish. Lay the sardines over the pasta. Spoon the remaining pasta over the
sardines. Pour the remaining anchovy sauce over the pasta. Place in the
oven and cook for 10 minutes. Remove from the oven and serve.
Yield: 4 to 6 servings
Recipe Courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Per serving: 688 Calories (kcal); 13g Total Fat; (16% calories from fat);
27g Protein; 118g Carbohydrate; 20mg Cholesterol; 1017mg Sodium Food
Exchanges: 7 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC16
Converted by MM_Buster v2.0n.

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