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Abtomesh
Pasta with fish and fennel
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Ingredients
Directions
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Roast the pine nuts in a dry hot frying pan and keep separate.
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Cook the pasta al dente and drain.
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Boil the fennel for about 3 minutes, drain and collect the cooking liquid.
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Heat the olive oil and fry the onion. Mix the onion with the raisins, half of the pine nuts, half of the anchovies, half of the sardines and a little cooking liquid from the pasta.
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Spoon the pasta lightly. Divide the rest of the anchovies and sardines. Sprinkle with the parsley and the remaining pine nuts. Garnish with wedges of lemon.
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Nutrition
545Calories
Sodium0% DV0g
Fat31% DV20g
Protein46% DV23g
Carbs22% DV65g
Fiber0% DV0g
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