Tagliatelle with sardines, currants and pinenuts

all details

Currants and pinenuts go well with sardines, perfect with an agrodolce dressing on quickly grilled fillets or in this quick but elegant pasta dish. The cream in this dish disappears into the sauce and adds a rich lusciousness without being heavy.

Tagliatelle with sardines, currants and pinenuts.
Not too heavy: Tagliatelle with sardines, currants and pinenuts. Photo: Marcel Aucar

Ingredients

2 handfuls currants

80ml sherry vinegar

500g dried egg tagliatelle

Extra virgin olive oil

5 large cloves garlic, finely sliced

2 small red chillies, finely sliced

Salt flakes

Freshly ground black pepper

150ml quality chicken stock

100ml cream

100g pinenuts

2 x 120g cans quality sardines in olive oil, drained

2 handfuls pale yellow celery leaves, torn (optional, or use parsley)

Method

1. Place the currants and sherry vinegar in a small saucepan, bring to the boil and take off the heat. The currants will plump up a little in the vinegar as they sit.

2. Cook the pasta in plenty of boiling salted water until just al dente - keep the pasta on the firmer side as it will cook more in the sauce.

3. In a large, wide-based pot or saute pan over high heat add a splash of olive oil and fry the garlic and chilli until fragrant, being careful not to burn it. Add the currants and vinegar, season and cook, stirring, for about one minute. Add the stock and cream and bring to a simmer, cook for about 30 seconds and take off the heat.

4. Drain the pasta, reserving a little of the hot pasta water. Add the pasta to the pan with a splash of the pasta water, bring back to a simmer and toss through. Add the pinenuts and sardines, breaking up the flesh a little, and simmer in the liquid for a minute or so, tossing through a few times. As the sauce reduces and emulsifies it will start to cling to the pasta. Just add some more pasta water if it dries out too much. When the sauce is looking right, gloss with a splash of olive oil, throw in the celery leaves, toss through and serve immediately.

Drink: Vermentino. Try a local version or a fresh and briny one from Sardinia.

 

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Pasta, Cream/Milk, Nuts
  • Cuisine - Italian
  • Course - Dinner
  • Occasion - Midweek dinner, Family meals

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Gorgeous native seasonal produce prepared in a sublime natural wonderland.

Cook discussions

Spicy Thai fish soup

These dishes look delicious. Find out more about the differences between Thai and Filipino cuisine ... Read more

Commenter
Carina
Date and time
Today, 02:37PM

Spicy Thai fish soup

Unfortunately I'm not confusing the two - It’s as common a practice to burn land before developing ... Read more

Commenter
Petra
Date and time
Today, 01:42PM

Cook discussions

Spicy Thai fish soup

These dishes look delicious. Find out more about the differences between Thai and Filipino cuisine ... Read more

Commenter
Carina
Date and time
Today, 02:37PM

Spicy Thai fish soup

Unfortunately I'm not confusing the two - It’s as common a practice to burn land before developing ... Read more

Commenter
Petra
Date and time
Today, 01:42PM

Cook discussions

Spicy Thai fish soup

These dishes look delicious. Find out more about the differences between Thai and Filipino cuisine ... Read more

Commenter
Carina
Date and time
Today, 02:37PM

Spicy Thai fish soup

Unfortunately I'm not confusing the two - It’s as common a practice to burn land before developing ... Read more

Commenter
Petra
Date and time
Today, 01:42PM

Cook discussions

Spicy Thai fish soup

These dishes look delicious. Find out more about the differences between Thai and Filipino cuisine ... Read more

Commenter
Carina
Date and time
Today, 02:37PM

Spicy Thai fish soup

Unfortunately I'm not confusing the two - It’s as common a practice to burn land before developing ... Read more

Commenter
Petra
Date and time
Today, 01:42PM

Cook discussions

Spicy Thai fish soup

These dishes look delicious. Find out more about the differences between Thai and Filipino cuisine ... Read more

Commenter
Carina
Date and time
Today, 02:37PM

Spicy Thai fish soup

Unfortunately I'm not confusing the two - It’s as common a practice to burn land before developing ... Read more

Commenter
Petra
Date and time
Today, 01:42PM