500 g of talharim
Sauce
1 cup of butter
1/4 cup of lemon juice
3 1/2 tablespoons of garlic
Salt and black pepper to taste
500 g of sardine fillets
1/4 cup of chopped parsley
500 g of talharim
Sauce
1 cup of butter
1/4 cup of lemon juice
3 1/2 tablespoons of garlic
Salt and black pepper to taste
500 g of sardine fillets
1/4 cup of chopped parsley
Boil 5 liters of water with one tablespoon of salt and cook the talharim until it's al dente
In a frying pan, melt the butter with lemon juice, garlic, salt, and black pepper over medium heat
Add the sardine fillets and cook for about five minutes, stirring occasionally, being careful not to break them up
Drain the macaroni well, add the sardine sauce (reserve some whole fillets for decorating the plates) and mix
Distribute the dough among the plates, decorate with the reserved fillets and serve still warm.
