Here it is
This servers 4 so make double I would say
Also he always makes at least double of the breadcrumb thing as it is so nice! If you are making in advance do the breadcrumb thing as late as poss as it goes soft if you make it for eg in the morning.
Sardine Pasta
This is a traditional Sicilian dish
Ingredients
500g fresh sardines, scaled, gutted and filleted (or mackeral)(ask fishmonger to prepare)
2 heaped tablespoons coarsley ground fresh breadcrumbs
2 cloves garlic finely chopped
half a larg red chili, seeds removed for mildness, finely chopped
2 heaped tablespoons fresh flat leaf parsley, coarsley chopped
zest of 1 lemon
4 tablespoons ext virgin olive oil
1 medium onion quartered and sliced
1 small fennel, stems removed, quartered, tough heart removed and chopped
50g pinenuts
25g currants
Juice of 1 lemon
300g good quality spaghetti or linguine
Rinse and pat dry sardines
In large saucepan pour 1 tablespoon olive oil and add breadcrumbs, garlic and chili. Mix well and cook on med. heat stirring frequently until breadcrumbs golden brown. Set aside and when cool add parsley and any chopped green tops from the fennel.
Using the same pan pour 2 tbsps olive oil and add onion, fennel, pinenuts and currants. Cook on medium/low heat for about 15 mins stirring frequently to prevent burning until the veg are soft and pinenuts light brown.
Remove this vegetable mix and keep on a plate. Add the remianing tablespoon of olive oil and lay enough sardines on base of pan to cover. Cook in batches if need be, for turning over helf way through. Once all sardines are cooked add the onion mix and lemon juice and season with salt and pepper.
Then you can leave it and re-heat later
The fillets will break up as you cook, don't expect them to look whole!
Then cook pasta, add sauce and sprinkle over breadcrumb mix