I saw this recipe on Serious Eats and knew that I would have to try it, since it was described as tasting like clam chowder on pasta. I love clam chowder, and I love pasta. Putting the two together just seemed simply genius to me. I ended up trying out the recipe for Lent and it worked out pretty well, but it wasn’t quite like clam chowder. The sardines definitely have a fishier flavor, which I didn’t mind, but when I reheated some in the microwave at work I was very aware of how fishy it smelled. Nevertheless, this is a pretty quick and easy pasta to make, and most of the ingredients you probably already have on hand. It’s a rich and comforting dish, and I would definitely make it again.
Ingredients:
-2 tablespoons unsalted butter
-2 tablespoons extra-virgin olive oil
-2 medium onions, finely chopped
-One 4-ounce can olive-oil-packed sardines
-1 cup whole milk
-Salt and freshly ground pepper
-1 pound spaghetti
The directions couldn’t be easier. First, put a pot of water on to boil for the pasta. De-bone the sardines and chop them up into small pieces. I used sardines that were already skinned and boned, which saved me an extra step.
Skinless and boneless sardines
Then cook the onions in the butter and olive oil until they start to get brown. Chop up the sardines and throw it into the pot with the onions, then add a bit of water and mix it all together.
Sauteed onions and chopped sardines
Add in the cup of milk and bring it to a boil, stirring often so that the sardines melt into the sauce. Keep it simmering for about 10 minutes, until it thickens.
Creamy onion and sardine sauce (seriously, it's good)
Meanwhile, cook the pasta, and when it’s ready, toss it into the sauce and mix well until all the strands are coated. If it’s too thick, add some more milk or pasta water to loosen it up. Season with salt and pepper. I finished it with a bit of olive oil and a good sprinkling of pepper on top.
Venetian spaghetti with sardines
For the full recipe, please click here!