Mediterranean Delights
Linguine with Sardines Serves 6 1 lb linguine noodles
8-10 fresh sardines, filleted
1 large fennel bulb
4 Tbsp olive oil (a little more if needed)
4 garlic cloves, finely chopped, or pressed through garlic press
2 tsp crushed red pepper flakes
1 tsp freshly grated lemon zest
2 Tbsp lemon juice
4 Tbsp pine nuts, roasted
4 Tbsp chopped fresh Italian parsley
salt
pepper
1. Bring a pot of salted water to a boil. Meanwhile, rinse sardines in cold water. Pat them dry and cut into large pieces and set aside.
2. Wash the fennel in cold water and pat dry. Finely slice the fennel.
3. Heat two Tbsps of oil in a large skillet. Add the garlic and red pepper flakes and cook just about one minute. Add the fennel slices and cook over medium to med-high heat for 5 minutes. Add the sardines to the skillet and stir, cooking for another 4-5 minutes. Sprinkle with a little salt and pepper.
4. Cook the linguine about 10-12 minutes until al-dente. Drain most of the water, but retain just a little water (about 1/4 cup) to keep the noodles warm.
5. Add the lemon zest, juice, and roasted pine nuts to the sardines. Mix gently. Sprinkle in half the parsley and pepper. Mix lightly. Add the sardine mixture to the noodles. Add the remaining olive oil and toss gently. Transfer to serving platter and sprinkle with the remaining parsley just on top. Serve immediately. Do not use cheese. Enjoy!
