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Preview: Comments on: Recipe Redux: Linguine con Sarde

Comments on: Recipe Redux: Linguine con Sarde

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Last Build Date: Wed, 01 Nov 2017 22:57:22 +0000


By: Linguine Con Sarde | Kitchen Butterfly

Sun, 24 Apr 2011 05:08:24 +0000

[...] Linguine with Sardines, Fennel and Tomato, adapted from Last Nights Dinner [...]

By: Big Stuff — Last Night's Dinner

Thu, 10 Feb 2011 01:57:10 +0000

[...] this pasta, though. It seems like every time I talk about this dish, something big happens. I last posted about it here in 2007, to an enthusiastic [...]

By: Char

Sat, 19 Jul 2008 22:57:26 +0000

Thanks Jennifer. One more question ... since I haven't ever done much with sardines except eating them with crackers, I take it you clean the bones out before you add them to the sauce??? Alicia, Do you, by chance, remember which restaurant you had that dish at in Little Italy???

By: Salvatore

Sat, 19 Jul 2008 21:21:12 +0000

Second comment. I forgot to mention that we did not use parmagiano cheese on this dish, we toasted unflavored bread crumbs and spread that on top of the pasta. We call it modenica. spelling could be corrected., sal riggi

By: Salvatore

Sat, 19 Jul 2008 21:18:38 +0000

i was raised on this dish as a child, some 70 or so years ago as we are from Sicily. We ate this on St. Josephs Day and called it pasta con sarde. Grandma always used percatelli instead of linguine. I can't remember the name of the canned sardines, maybe progresso made it, cant't remember it now, but it is sold in specialty stores, for St. Josephs . Wonderful dish anytime.

By: Ang

Sat, 19 Jul 2008 21:17:00 +0000

Great recipe. I would often eat teh sardines out of the can- having thought of them as only a snack. Thanks for the variation. I know I will enjoy my saridines a lot more often than I have in the past.

By: Jennifer Hess

Sat, 19 Jul 2008 20:22:51 +0000

Hi Char - generally when I cook pasta, particularly if it's something I'm going to cook short of al dente and then finish in the sauce, I cook a little extra. I then cook and freeze the remaining par-cooked pasta for to add to a quick lunch or dinner for one or two of us. It reheats better than leftover fully-cooked pasta, I have found. :)

By: Char

Sat, 19 Jul 2008 19:56:49 +0000

You said you added 3/4 of the pasta to the simmering sauce ... what happened to the other 1/4 of the pasta?

By: Jennifer Hess

Sat, 19 Jul 2008 19:35:19 +0000

meg - Thanks! Hi Joy - It's toward the end of the paragraph before :D Art - YUM - I love anything with vinegar, and that sounds great. alicia - Oh, wow, those are all ingredients I love! I'll have to keep that recipe in mind!

By: alicia

Sat, 19 Jul 2008 19:04:56 +0000

Also, a must try: Can or two of sardines, any of you favorite marinara sauce (something with peppers for spice), lots of capers, can of sliced black olives (optional), cayanne for extra kick, and penne pasta. So good! I had a similar dish at an Italian restaurant in Little Italy, San Diego, CA. I went home and tried to recreate it. These are basically the ingredient and it makes one great dish. I believe this dish and it's contents are Sicilian in orgin.