Spanish Pasta With Sardines And Saffron Recipe
Ingredients
| Fennel | 1 Cup (16 tbs), diced | |
| Olive oil | 2 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Sardines | 3 Ounce, drained | |
| Dry white wine | 4 Ounce | |
| Powdered saffron | 1/8 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Toasted pine nuts | 1/2 Ounce | |
| 6 pitted large black olives, quartered | ||
| Linguine | 3 Ounce | |
| Fresh fennel leaves 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.
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.
Chef
