Recipe: London River Cafe Pasta with Fresh Sardines (using raisins and pine nuts)

PASTA WITH FRESH SARDINES

1/2 teaspoon saffron threads
3 tablespoons hot water
1/3 cup raisins
Warm water
3 tablespoons extra virgin olive oil, plus more for drizzling
2 garlic cloves, finely sliced
2 tablespoons chopped fresh flat leaf parsley leaves
12 fresh whole sardines, filleted
Salt and freshly ground pepper, to taste
1/3 cup pine nuts
2 dried, hot chiles, crumbled
3/4 pound uncooked linguine
1 lemon, quartered

Sprinkle the saffron threads over 3 tablespoons of hot water and let it stand for 20 minutes.

Soak the raisins in warm water for 20 minutes.

Heat 3 tablespoons olive oil in a heavy-bottomed skillet and fry the garlic and parsley. Add the sardine fillets in one layer and fry gently for 2 minutes, or until cooked through, spooning the garlic and parsley over them. Season with salt and pepper.

In a separate skillet, brown the pine nuts, then sprinkle with the chile.

Cook the linguine in boiling salted water until al dente; drain and return to the pot.

Drain the raisins and add to the pasta with the saffron. Toss to combine. Add the sardines and juices from the pan, and check the seasoning. Scatter the pine nuts and chile over. Serve drizzled with olive oil and lemon juice.

Makes 4 to 6 servings
Source: Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers