Spaghetti with Mackerel and Pine Nuts
Since fresh sardines are hard to find, we used mackerel for this delightful variation on the Sicilian pasta con le sarde (pasta with sardines). If you're in a hurry, however, you can revert to sardines—the canned kind. They're surprisingly good here.Plus: More Pasta Recipes and Tips
Recipe Summary test
Variation Spaghetti with Sardines and Pine Nuts: In place of the mackerel, add two 3 1/2-ounce cans of boneless, skinless sardine fillets, drained, to the pan for the last 2 minutes of cooking. Break the fillets into flakes with a spoon.
The full-force flavors of this dish—from the sweet raisins and strong mackerel to the dill—need to be paired with a full-flavored, acidic white wine. Try a Sauvignon Blanc from northern Italy or New Zealand.