PASTA CHI SARDI A MARI by VINCENT SCHIAVELLI


Pasta con le sardeVincent Schiavelli 
was an American character actor noted for his work in movies, stage and television. The man with the sad eyes. Schiavelli was born in Brooklyn, New York to a Sicilian-American family. 

Vincent small

Vincent  was also a great”monsu‘” he wrote three cookbooks. Here one of his recipe excerpted from one of them with a Sicilian title : “Pasta chi sardi a mari” or “Pasta with sardine at the sea”. Eating with pasta we could imagine “Vicenzu” with his unforgettable and creepy face shouting: “GET OFF MY TRAIN!!!!” as in the movie Ghost! If you want to know more about Vincent Schiavelli click on this hyperlink >>

 

Pasta Chi Sardi a Mari

Serves 4 to 6

Ingredients

1/4 cup golden raisins
3 tablespoons olive oil
1 clove garlic, minced
4 anchovy filets, minced
1 teaspoon fennel seeds
6 tablespoons minced parsley
1 pound bucatini, spaghetti, or “maccarroncino”
pinch of Salt
1/4 cup toasted pine nuts or “pignoli” 1/2 cup bread crumbs “muddica atturrata”

 

Preparation

Cover the raisins with hot water and let soften 15 to 20 minutes.

Saute’  the olive oil, garlic, anchovies and fennel seeds in a skillet over medium-low heat. After about 5 minutes, the anchovies will begin to melt. Add the parsley and keep the mixture warm, but do not let the garlic scorch!

Cook the pasta in plenty of water,  and salt it when boiling.

Drain the pasta, reserving 1/2 cup of the pasta cooking water, and add the noodles to the skillet with the sauce. Drain the raisins and add to the skillet. Increase the heat to high and add the reserved pasta water. Toast the bread crumbs with a pinch of olive oil and a bit salted anchovies, press them till they dissolved, do not burn the crumbs!

Cook, stirring the mixture together, until most of the water has evaporated and the sauce clings to the noodles, about 3 minutes. Stir in the pine nuts. Sprinkle with breadcrumbs and serve. Bon Appetitu!