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FareShare Gazette Recipes -- November 2011 - V's


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Venetian Spaghetti with Sardines

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* Exported from MasterCook *

Venetian Spaghetti with Sardines

Recipe By : "Food & Wine"
Serving Size : 6 Preparation Time :0:00
Categories : Volume 14-11 Nov 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions -- finely chopped
1 can olive-oil-packed sardines -- (4-ounce)
drained, boned and finely chopped
2 tablespoons water
1 cup whole milk
Salt and freshly ground pepper
1 pound spaghetti

In a large, deep skillet, melt the butter in the olive oil over low
heat. Add the onions and cook, stirring occasionally, until softened
and golden, about 20 minutes. Add the sardines and water and cook,
stirring, until hot, about 2 minutes. Add the milk and simmer until
the sardines dissolve into a thick sauce, about 6 minutes.

Season with salt and pepper.

Meanwhile, in a large pot of boiling salted water, cook the spaghetti
until al dente. Drain and add the spaghetti to the skillet. Toss the
spaghetti with the sauce and season with salt.

Transfer to bowls and serve at once with freshly ground pepper.

Makes 6 servings.

20 minutes to make
20 minutes to cook

The simple sardine turns this pasta dish into a robust dinner.

Cuisine: "Italian"
Source: "Detroit News"
S(Formatted by Chupa Babi): "Oct 2011"

Contributed to the FareShare Gazette by Chupa Babi; November 23, 2011

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 393 Calories; 11g Fat (25.2% calories from 
fat); 11g Protein; 62g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 27mg 
Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

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