To celebrate the tradition of eating oil-drenched foods on Hanukkah, Voracious this year asked local chefs to provide holiday recipes calling for oily, sustainable fish. Here, Il Corvo's Mike Easton pairs Spanish sardines with pasta for a crab-heavy winter treat that serves four. Don't forget the wine.
My Favorite Spaghetti
1 pound, very good Spaghetti, (hand-made from Il Corvo if possible)
1 tin, Matiz Spanish sardines or other brand of fine quality
4-6 garlic cloves, chopped
1 teaspoon, chili flakes
2 tablespoons, good olive oil
¼ cup Italian style bread crumbs
2 bottles of Vermetino (Sicilian white wine)
1. Open one bottle of Vermetino, pour out four glasses.
2. De-bone and fillet the sardines, reserving the oil from the tin.
3. Bring a large volume of heavily salted (tastes like the ocean) pasta water, to a boil.
4. Add the reserved sardine oil, olive oil, garlic and chili flakes to a saute pan large enough for a pound of spaghetti. Heat until the garlic is sizzling, then shut off heat. Do not remove from stovetop (the residual heat will finish cooking the garlic.)
5. Boil the spaghetti to the desired "toothiness." If using dried pasta, cook it one minute less than the package indicates.
6. While the spaghetti boils, mash the sardines up with a fork and add to the resting saute pan. (the one with the garlic, etc.)
7. When the pasta is done DO NOT RINSE WITH COLD WATER! Drain it and toss it in the pan with garlic, sardines, chili.
8. Once the spaghetti is evenly coated, add the bread crumbs and give it one last toss.
Serve at once.
9. Open your second bottle of Vermetino and enjoy.