Sardine Fusilli with Sweet Herbs (Pasta with Sardines)

Name: Sardine Fusilli with Sweet Herbs
Yield: 4
Ingredients: 1/4 cup olive oil; 1 teaspoon salt; 500g fresh fusilli pasta; 30g white raisins; 10g pine nuts; 32 fillets of sardine, cleaned; 4 anchovy fillets in oil; 2 bulbs of sweet herbs; 2 cloves of garlic; To garnish; 12 fried sardine fillets in olive oil; 8 cooked and fried sweet herb leaves in butter; Salt and black pepper to taste

1
1/4 cup olive oil
2
1 teaspoon salt
3
500g fresh fusilli pasta
4
30g white raisins
5
10g pine nuts
6
32 fillets of sardine, cleaned
7
4 anchovy fillets in oil
8
2 bulbs of sweet herbs
9
2 cloves of garlic
10
To garnish
11
12 fried sardine fillets in olive oil
12
8 cooked and fried sweet herb leaves in butter
13
Salt and black pepper to taste

Ingredients

1
1/4 cup olive oil
2
1 teaspoon salt
3
500g fresh fusilli pasta
4
30g white raisins
5
10g pine nuts
6
32 fillets of sardine, cleaned
7
4 anchovy fillets in oil
8
2 bulbs of sweet herbs
9
2 cloves of garlic
10
To garnish
11
12 fried sardine fillets in olive oil
12
8 cooked and fried sweet herb leaves in butter
13
Salt and black pepper to taste

Directions

1
1
2
Cook the sweet herbs whole in 5 liters of water with salt for one hour or until tender
3
Drain and reserve the cooking liquid (one cup for the sauce and the rest for cooking the pasta)
4
2
5
Cook the fusilli pasta in the reserved cooking liquid until al dente
6
3
7
Chop the sweet herbs and sauté them in olive oil with anchovy, sardine, and garlic cloves for five minutes, stirring
8
The sardine should be in chunks
9
4
10
Add one cup of the reserved cooking liquid and cook over low heat, covered, for five minutes
11
5
12
Add pine nuts and white raisins and cook for an additional five minutes
13
Remove the garlic and discard it
14
6
15
Combine the fusilli pasta with the sauce, mix well, and let it absorb the flavors for four minutes off the heat
16
7
17
Garnish each plate with three fillets of sardine seasoned with salt and black pepper, fried in olive oil, along with two cooked and fried sweet herb leaves in butter.