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Pasta with fish and fennel
 
 
4 ServingsPTM25 min

Pasta with fish and fennel


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Directions

  1. Roast the pine nuts in a dry hot frying pan and keep separate.
  2. Cook the pasta al dente and drain.
  3. Boil the fennel for about 3 minutes, drain and collect the cooking liquid.
  4. 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.
  5. 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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