Pasta Dishes
Mario Batali prepares three simple pasta recipes: spaghetti con la sarde, penne alla puttanesca, and linguini with clams.
Spaghetti con le Sarde
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Pasta Dishes
Mario Batali prepares three simple pasta recipes: spaghetti con la sarde, penne...
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The Martha Stewart Show, April 2010
- Yield Serves 6
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Ingredients
- 1 1/4 pounds fresh sardines or 6 ounces good canned sardines from Spain
- Coarse salt
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon fennel seeds
- 1 large bulb fennel, trimmed, halved, and chopped, fronds reserved and chopped (about 1/4 cup)
- 1 pound spaghetti
- 1 teaspoon fennel pollen (optional)
- 2 teaspoons minced or grated orange zest
- 1/2 cup coarse fresh bread crumbs
Directions
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If using fresh sardines, scrape off any scales with a blunt knife; cut off fins. Cut off head and tail of each fish and slit open down the stomach. Pull out backbone and gut; open up fish and cut two fillets apart. Rinse well under cold running water to remove any blood; pat dry. Coarsely chop fresh or canned sardines.
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Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
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Meanwhile, heat 1/4 cup oil in another large pot over medium heat. Add fennel seeds and cook, stirring, until fragrant and lightly toasted, about 1 minute. Add chopped fennel and cook, stirring occasionally, until softened, about 5 minutes. Add sardines and cook, stirring occasionally, until just opaque, 1 to 2 minutes. Remove from heat.
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Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving about 1/2 cup pasta water.
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Add the pasta and 1/4 cup reserved pasta water to the sardine mixture; stir and toss over medium heat until pasta is well coated, adding a splash or two more of reserved pasta water, if necessary, to loosen the sauce. Stir in remaining 2 tablespoons olive oil; stir in half of the fennel fronds, half of the fennel pollen, if using, half of the orange zest, and half of the breadcrumbs.
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Transfer pasta to a large serving bowl and top with remaining fennel fronds, pollen, zest, and breadcrumbs; serve immediately.
Cook's Note
Also from "Molto Gusto": Broccoli Rabe with Mozzarella Crema, Linguini with Clams, and Penne alla Puttanesca
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