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- Linguine with Sardines and Saffron
- (Linguine con le Sarde in Zafferano)
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- Ingredients:
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11 ounces linguine pasta
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.
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- Peel and finely slice the garlic.
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- 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.
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- Cut the lemon into quarters.
Heat three tablespoons of olive oil in a heavy-bottomed pan and fry the garlic and parsley.
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- 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.
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- Scatter over the pine nuts.
Serve drizzled with extra-virgin olive oil and lemon. Serves 4.
That's it!
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