spaghetti all’ammiraglio … in the south
Servings: 2
ingredients:
- 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 according to the recommendation on the package, 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.
- Stir in some cream - optional.
- When the spaghetti are ready the sardine mess is also ready.
- Mix spaghetti & sardine mess thoroughly.
- Serve immediately.
Notes
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.