Perciatelli with Fresh Sardines
| Yield: | 1 Servings |
| Categories: |
| 3 | lb | Fresh sardines |
| 4 | tb | Virgin olive oil |
| 1 | md | Red onion,; chopped into 1/2-inch dice |
| 1/4 | c | Currants, soaked 15 minutes in warm water; and drained |
| 1/4 | c | Pine nuts |
| 4 | Anchovies (salted variety),; rinsed and drained | |
| 1 | tb | Crushed red pepper |
| 1 | c | Fennel leaves,; roughly chopped |
| 1 | lb | Perciatelli pasta,; preferably Italian |
| 1/2 | c | Toasted bread crumbs |
| 2 | bn | Italian parsley, finely chopped; to yield 1/2 cup |
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