Bigoli with sardines
Instructions
Clean the pilchards depriving them of head and tail bone; wash them, let them dry on a cloth and then cut into small pieces.
Rosolatele in hot oil so that it is falling apart and, before turning off, then add chopped garlic and parsley.
Boil the vermicelli in salted water; drain and toss with the sauce of sardines.
Is it possible to use salted sardines that clean (do not rinse with water) and de-boned, will then be used as fresh ones.
Ingredients and dosing for 4 persons
- 400 g of type pasta bigoli
- 6 sarde di lago
- 1 clove of garlic
- 1 handful of parsley
- 1 glass of olive oil extra virgin
- Salt