Recipes Included On This Page Venetian Spaghetti with Sardines Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Venetian Spaghetti with Sardines Recipe By : "Food & Wine" Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-11 Nov 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 medium onions -- finely chopped 1 can olive-oil-packed sardines -- (4-ounce) drained, boned and finely chopped 2 tablespoons water 1 cup whole milk Salt and freshly ground pepper 1 pound spaghetti In a large, deep skillet, melt the butter in the olive oil over low heat. Add the onions and cook, stirring occasionally, until softened and golden, about 20 minutes. Add the sardines and water and cook, stirring, until hot, about 2 minutes. Add the milk and simmer until the sardines dissolve into a thick sauce, about 6 minutes. Season with salt and pepper. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until al dente. Drain and add the spaghetti to the skillet. Toss the spaghetti with the sauce and season with salt. Transfer to bowls and serve at once with freshly ground pepper. Makes 6 servings. 40 MINUTES 20 minutes to make 20 minutes to cook The simple sardine turns this pasta dish into a robust dinner. Cuisine: "Italian" Source: "Detroit News" S(Formatted by Chupa Babi): "Oct 2011" Contributed to the FareShare Gazette by Chupa Babi; November 23, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 393 Calories; 11g Fat (25.2% calories from fat); 11g Protein; 62g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 27mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

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