Method
Bring plenty of salted water to the boil (7g salt to 1 lt of water to 100g of pasta).
To make ‘Pangrattato’, add and heat oil and chilli oil to a frying pan, add garlic and breadcrumbs and cook on a gentle heat till golden, add salt. Remove from heat and add parsley and lemon zest, keep tossing till comes to room temperature.
In large frying pan add oil, chilli oil, garlic and spring onion and cook for 2-3 minutes on a gentle heat. Add anchovies and cook till melted in the sauce, then add sultanas and pine nuts, then fresh sardines and cook for 2-3 minutes, adding salt and pepper. Add wine with saffron and let it evaporate.
Cook pasta as per the packet instructions.
Drain pasta very ‘al dente’ and toss with the sauce for 1-2 minutes with ½ cup of cooking water, keep tossing & stirring. Remove the garlic cloves.
Serve on a plate with a drizzle of chilli oil and ‘pangrattato’ to garnish.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
