Linguine With Sardines And Parsley Recipes

PASTA CON SARDE (PASTA WITH SARDINES)

Steps:

• Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm.
• Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

PASTA WITH SARDINES, BREAD CRUMBS AND CAPERS

Steps:

• Bring a large pot of water to a boil and salt it. Put half the oil (2 tablespoons) in a medium skillet over medium heat. When it's hot, add the bread crumbs and cook, stirring frequently, until golden and fragrant, less than 5 minutes, and then remove. Add the remaining oil and the onion to the pan, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Meanwhile, add the pasta to the boiling water and cook until just tender; drain, reserving some of the cooking liquid. Turn the heat under the onions to medium-high and add the lemon zest, capers and sardines; cook, stirring occasionally, until just heated through, about 2 minutes.
• Add the pasta to the sardine mixture and toss well to combine. Add the parsley, most of the bread crumbs and some reserved water, if necessary, to moisten. Taste and adjust seasoning, garnishing with more parsley and bread crumbs.

SARDINE PASTA WITH CRUNCHY PARSLEY CRUMBS

Steps:

• Heat 1 tsp olive oil in a non-stick frying pan over a low-medium heat. Add the breadcrumbs and cook, stirring, until they start to turn golden. Add another 1 tsp oil and the garlic. Cook, stirring, for a moment, then tip onto a plate and set aside to cool.
• Put a large pan of salted water on to boil. Return the frying pan to a medium heat. Add the remaining 1 tsp olive oil with the rosemary and the sardines. Cook for 2-3 mins, gently breaking up the sardines with a wooden spoon. Pour in the passata, add the olives and leave to simmer gently for about 10 mins.
• Meanwhile, add the pasta to the boiling water and cook following pack instructions. Stir the parsley and half the Parmesan into the breadcrumbs. Drain the pasta, reserving a little of the cooking water. Add a splash of the water to the tomato sauce until it is thin enough to coat the pasta, then stir in the remaining Parmesan. Toss the pasta in the sauce and serve in bowls, each topped with a handful of the crunchy breadcrumbs.

LINGUINE WITH SARDINES AND PARSLEY

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Meanwhile, heat 1 tablespoon oil reserved from sardines and olive oil in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Add wine; increase heat and boil until liquid is reduced by half, stirring occasionally, about 6 minutes. Remove skillet from heat. Mix parsley into wine sauce. Pour 1/3 cup sauce into small bowl and reserve.
• Drain pasta. Add to skillet and toss over low heat to coat with sauce. Season pasta to taste with salt and pepper.
• Divide pasta between 2 plates. Top with sardines and reserved 1/3 cup sauce. Serve with lemon wedges.

LINGUINE WITH PARSLEY AND GARLIC

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil for linguine. In a 12-inch heavy skillet cook garlic in 3 tablespoons oil over moderate heat, stirring, until pale golden and transfer with a slotted spoon to a small bowl. To skillet add red pepper flakes, wine, and salt and boil until reduced to about 1/4 cup. Keep wine mixture warm. Boil linguine until al dente. Reserve 11/2 cups pasta water and drain linguine. Stir 1 cup reserved pasta water and parsley into wine mixture and add linguine, garlic, and remaining tablespoon oil. Toss pasta over moderate heat until combined well, about 1 minute, adding more pasta water if necessary to keep mixture moist. Serve pasta with Parmesan.

LINGUINE WITH GARLIC-SARDINE SAUCE AND SPINACH

Steps:

• Cook pasta, al dente. Drain and reserve 1/2 cup of the cooking water.
• Meanwhile, break toast into 2-inch pieces and process in a food processor into coarse crumbs. Set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and sauté 1 minute.
• Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
• Remove from heat, add parsley and 4 tbs of bread crumbs, and toss to combine.
• Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese. Serve.