'500g spaghetti, cooked al dente'
'30g dried cranberries, rehydrated for 2 hours'
Enough oil to fry the sardines
'1 medium onion, finely chopped'
'4 anchovy fillets, finely chopped'
Salt and black pepper to taste
'500g fresh sweet basil leaves, chopped into small pieces'
'500g fresh sardines, cleaned, without heads, bones, or tails, cut into small pieces'
Lemon juice
'4 tablespoons olive oil'
Wheat flour
'500g spaghetti, cooked al dente'
'30g dried cranberries, rehydrated for 2 hours'
Enough oil to fry the sardines
'1 medium onion, finely chopped'
'4 anchovy fillets, finely chopped'
Salt and black pepper to taste
'500g fresh sweet basil leaves, chopped into small pieces'
'500g fresh sardines, cleaned, without heads, bones, or tails, cut into small pieces'
Lemon juice
'4 tablespoons olive oil'
Wheat flour
'Rehydrate the cranberries in warm water for 2 hours.'
Heat the olive oil in a pan, add the onion and fry lightly
Add the anchovy fillets, cranberries, and a pinch of black pepper
Blanch the sweet basil leaves in plenty of boiling salted water, then reserve the cooking liquid
Drain and set aside the cooked sweet basil leaves
'Season the sardines with lemon juice, salt, and black pepper
Coat them in wheat flour.'
Fry the sardines in oil over low heat
Cook the pasta in the reserved cooking liquid from the sweet basil
Drain and set aside
Mix the cooked pasta with the cebola-anchovy mixture, chopped sweet basil leaves, and fried sardines
Be gentle to avoid breaking the pasta
Transfer the pasta mixture to a serving dish and let it rest for a few minutes before serving
'Serve 6-8 portions.'
