Subj : BH&G 2867
To   : ALL
From : DAVE DRUM
Date : Sun May 30 2021 13:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spaghetti w/Sardines, Dill & Fried Capers
 Categories: Pasta, Seafood, Breads, Herbs
      Yield: 6 Servings
 
      1 lb Spaghetti
    1/3 c  Olive oil
    1/4 c  Drained capers; patted dry
      2 c  Coarse fresh bread crumbs
           - from a baguette
    1/2 c  Chopped dill
  9 3/4    (3 cans) sardines in olive
           - oil
      4 cl Garlic
 
  Cook spaghetti in a pasta pot of well salted boiling water
  until al dente.
  
  Meanwhile, heat oil in a 12" heavy skillet over medium
  heat until it shimmers. Fry capers until they "bloom" and
  are just a shade darker, about 2 minutes. Transfer with a
  slotted spoon to paper towels to drain. Toast bread crumbs
  in same skillet, stirring, until golden, about 3 minutes.
  Transfer to a bowl and toss with capers, dill, and 1/4
  teaspoon each of salt and pepper.
  
  Add sardines to skillet with their oil (if using 3 cans
  sardines, discard oil from 1 can) over medium-high heat,
  then force garlic through a garlic press into skillet.
  Sauté until sardines are golden in spots around edges,
  about 2 minutes.
  
  Reserve 1 cup pasta-cooking water, then drain pasta. Add
  pasta to skillet with cooking water and 1/2 teaspoon each
  of salt and pepper. Toss until pasta is coated and sauce
  is slightly thickened, 1 to 2 minutes. Serve topped with
  seasoned crumbs.
  
  by Melissa Roberts
  
  Gourmet | May 2009
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 05 September 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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