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Spanish Pasta With Sardines And Saffron

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Ingredients
  Diced fennel 1 Cup (16 tbs)
  Olive oil 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Canned sardines 3 Ounce, drained
  Dry white wine 4 Ounce (1/2 Cup)
  Powdered saffron 1⁄8 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Toasted pine nuts 1⁄2 Ounce
  Pitted black olives 6 Large, quartered (pignolias)
  Linguine 3 Ounce
  Fennel leaves 1 Tablespoon (For garnish)
Directions

1. In large pot of boiling water, cook fennel 10 minutes. Remove to bowl with slotted spoon; reserve liquid in pot.
2. In medium nonstick skillet, heat oil; add onion. Saute, stirring frequently, until tender, about 4 minutes. Add sardines and fennel; cook over low heat 5 minutes, stirring occasionally.
3. Add wine, 1/2 cup of the reserved fennel cooking liquid, the saffron, pepper, pine nuts and olives. Simmer 10 minutes, stirring frequently.
4. Meanwhile, return the fennel cooking liquid to a boil; add linguine and cook 9-10 minutes, until tender; drain and place in serving bowl.
5. To serve, toss linguine with sardine mixture. Garnish with fresh fennel leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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