Aldo Zilli's pasta recipe

We'll be serving up sardines with Sicilian spaghetti as one of the options at our pre-race London Marathon Pasta Party this year. If you'd like to try Aldo's recommendation at home, you can find the full recipe below:

Sardines with Sicilian spaghetti

Preparation Time: 15 minutes

Cooking Time:15 minutes

Alternative: Anchovies

Serves : four

Ingredients

12 fresh sardines, cleaned and deboned

250ml olive oil

one onion chopped

50g toasted pinenuts

25g raisins, soaked

25g fresh dill, chopped

450g spaghetti

flour

salt

Cooking instructions

1. Rinse the sardines under water and then pat them dry, open them out flat and then cut in half lengthways.
2. Heat 2 tablespoons of the oil in a heavy pan, add the onion and cook over a medium heat, cook for 5-8 minutes stirring occasionally until the onions are nice and golden.  Lower the heat, add the dill and continue cooking for a further 2 minutes.  Add the pinenuts and raisins, season to taste and set aside (keeping it warm).
3. Bring a pan of salted water to the boil and the spaghetti, cook according to pack instructions.  It should be al dente. (slightly firm to the bite).
4. Heat the remaining oil in a pan, dust the sardines with flour shaking off any excess and fry for 2-3 minutes, drain on kitchen paper.
5. Drain the spaghetti and return to the pan, add the onion mixtures and toss well.  Transfer the spaghetti to a large serving plate and arrange the sardines on top and serve immediately.

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