Cannery Row Sardine Spaghetti Recipe

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Cannery Row Sardine Spaghetti

From Dorothy McNett's recipes at If fresh sardines are available, saute them in a bit of oil until done. Otherwise, canned sardines are always available, some packed in water and others packed in oil. You get to choose!

1/2 pound spaghetti, cooked (or Chinese rice noodles, etc.)
1 tablespoon extra virgin olive oil
1 small onion, or a shallot, diced
1/4 cup California raisins
1/4 pine nuts
2 cans sardines packed in olive oil (3-4 oz. each)
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh parsley and/or dill
salt and pepper, as desired (depends on the sardines)

First cook the spaghetti in salted boiling water until done. While it is cooking, heat the 1 tablespoon oil in a heavy bottomed saute pan and cook the diced onion or shallot 2-3 minutes. Add the raisins and pine nuts. Flake up the sardines, removing any skin and bones and add to the onion mixture just to heat gently. When pasta is done, (usually about 11-12 minutes) drain and put in large bowl or platter. Toss with the 2 tablespoons olive oil and the chopped parsley and dill. Add salt and pepper to the sardine mixture if needed. Toss into the spaghetti.

Recipe created 2013-07-22.

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