spaghetti all’ ammiraglio…

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All’ ammiraglio… Let this melt on your tongue!

We are dealing w/ a very simple & very easy spaghetti dish – quick & dirty!



…it looks so innocent! Be careful: it’s really hot & burns like hell inside you, wakes you up, heats you up… & leaves you feeling full & happy w/ the world!

I found this recipe years ago in one of my oldest cookbooks on Italian pasta dishes. It’s only a small book, no mouth-watering pictures, but lots of straightforward ideas to pimp plain pasta.

You’ve already realized that there are only few ingredients…

…so let’s summarise:

  • spaghetti
  • spring onions
  • fresh garlic
  • dried chili peppers
  • canned sardines.

Start cooking the spaghetti… & in parallel start frying the sauce…

Chop the spring onions, press the garlic & start frying in some olive oil. Add the well mashed sardines: you’ve saved the sardines out of their can & the oil – then take a fork & mash them thoroughly.



The spaghetti will continue cooking alongside… Add some hot pasta water to the sardine mess if it seems too dry!


For the record:
I happened to have a can of sardines in my pantry: w/o skin, w/o backbone, but w/ chili peppers in olive oil. So I started frying w/ this chili-ed olive oil (about a tablespoon) & added another tablespoon of olive oil. I also added the chili pepper I found in the can & put another dried chili pepper on top.
Don’t give way to despair: you may also start w/ a can filled w/ sardines in whatever oil. Drain the oil in this case… You need not skin the sardines – the skin is very, very thin. Maybe you should discard the backbone – it’s up to you!
In this case maybe you should start w/ more than 2 dried chili peppers because oil & sardines are not filled w/ chili flavours!


So: the spaghetti are ready – meaning your sauce is also ready.



Just add the sauce to the spaghetti…


…& mix thoroughly!

(Don’t forget to discard the chili peppers!)



For the record:
If you think it’s too dry you may add some more olive oil: best from the very beginning of frying. Or you may add now some liquid whipping cream!






spaghetti all’ammiraglio…
This is a simple spaghetti dish - quick & dirty! You’ll need only few ingredients like sardines & little red hot chili peppers & garlic: it looks totally innocent, but may burn like hell!
Prep Time15 minutes
  • 150 g spaghetti
  • 2 spring onions
  • 1-2 dried chili peppers
  • 1 clove of garlic
  • 80 g canned sardines 1 can
  • 2 tbsp olive oil
  • salt & pepper
  • 2-3 tbsp whipping liquid cream - OPTIONAL
how to:
  • Cook the spaghetti, drain the spaghetti & put them in a large bowl.
  • In the meantime chop the spring onions.
  • Add olive oil to a pan & start frying the spring onions.
  • Press the garlic & add to the spring onions.
  • Add chili peppers.
  • Mash the sardines & add to the rest.
  • If it seems to dry add some hot pasta water.
  • Discard the chili peppers.
  • Add salt & pepper to taste.
  • OPTIONAL: stir in some cream.
  • When the spaghetti are ready the sardine mess is also ready.
  • Mix spaghetti & sardine mess thoroughly.
  • Serve immediately.
Prep Time: Includes cooking the spaghetti as well as frying the sardines - work in parallel.
Spaghetti: You may use up to 200 g spaghetti.
Chili peppers: You may add some more if you like it hotter.
Sardines: You may add some more sardines e. g. if your can of sardines holds more than 80 g.
You may reheat any leftovers in the microwave. Attention: the spaghetti tend to get dry when stored for hours - so add some oil or cream before serving any reheated spaghetti.



The businesswoman w/ too many office hours thinks

It’s really hot although it looks somewhat… plain… there is this overall sardine flavour around each piece of pasta. The spaghetti are soft & smooth… at least when serving at once!

If you happen to have any leftovers the spaghetti mess will become a little dry… too dry for me. So when reheating don’t forget to add some cream or olive oil!




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keep it simple & be flexible. always.