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- Linguine con le Sarde in Zafferano
- (Linguine with Sardines and Saffron)
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- Ingredients:
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11.3 ounces linguine
12 sardines
2 garlic cloves
2 tbsp flat leaf parsley leaves
2 dried chilies
1/2 tsp saffron threads
Extra-virgin olive oil
2 ounces pine nuts
2 ounces raisins
1 lemon
Directions:
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- Fillet the sardines. Peel and finely slice the garlic. Chop the parsley and crumble the challis.
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- Sprinkle the saffron threads over three tablespoons of hot water and let stand for 20 minutes.
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- Soak the raisins in warm water for 20 minutes. Cut the lemon into quarters.
Heat three tablespoons of olive oil in a heavy-bottomed pan and fry the garlic and parsley. Add the sardine fillets in one layer and fry gently for two minutes or until cooked through, spooning over the garlic and parsley. Season.
In a separate frying pan, brown the pine nuts.
Cook the linguine in boiling salted water until 'al dente', then drain and return to the pot.
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- Drain the raisins and add to the pasta with the saffron. Toss to combine.
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- Add the sardines and juices from the pan, and check the seasoning. Scatter over the pine nuts.
Serve drizzled with extra-virgin olive oil and lemon. Serves 4.
That's it!
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