Comments on: Recipe Redux: Linguine con Sarde http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/ A peek into our kitchen Wed, 01 Oct 2008 00:10:24 +0000 http://wordpress.org/?v=2.6.1 By: Char http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2891 Char Sat, 19 Jul 2008 22:57:26 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2891 Thanks Jennifer. One more question ... since I haven't ever done much with sardines except eating them with crackers, I take it you clean the bones out before you add them to the sauce??? Alicia, Do you, by chance, remember which restaurant you had that dish at in Little Italy??? Thanks Jennifer. One more question … since I haven’t ever done much with sardines except eating them with crackers, I take it you clean the bones out before you add them to the sauce???

Alicia, Do you, by chance, remember which restaurant you had that dish at in Little Italy???

]]> By: Salvatore http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2890 Salvatore Sat, 19 Jul 2008 21:21:12 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2890 Second comment. I forgot to mention that we did not use parmagiano cheese on this dish, we toasted unflavored bread crumbs and spread that on top of the pasta. We call it modenica. spelling could be corrected., sal riggi Second comment. I forgot to mention that we did not use parmagiano cheese on this dish, we toasted unflavored bread crumbs and spread that on top of the pasta. We call it modenica. spelling could be corrected.,

sal riggi

]]> By: Salvatore http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2889 Salvatore Sat, 19 Jul 2008 21:18:38 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2889 i was raised on this dish as a child, some 70 or so years ago as we are from Sicily. We ate this on St. Josephs Day and called it pasta con sarde. Grandma always used percatelli instead of linguine. I can't remember the name of the canned sardines, maybe progresso made it, cant't remember it now, but it is sold in specialty stores, for St. Josephs . Wonderful dish anytime. i was raised on this dish as a child, some 70 or so years ago as we are from Sicily. We ate this on St. Josephs Day and called it pasta con sarde. Grandma always used percatelli instead of linguine. I can’t remember the name of the canned sardines, maybe progresso made it, cant’t remember it now, but it is sold in specialty stores, for St.
Josephs . Wonderful dish anytime.

]]> By: Ang http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2888 Ang Sat, 19 Jul 2008 21:17:00 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2888 Great recipe. I would often eat teh sardines out of the can- having thought of them as only a snack. Thanks for the variation. I know I will enjoy my saridines a lot more often than I have in the past. Great recipe. I would often eat teh sardines out of the can- having thought of them as only a snack. Thanks for the variation. I know I will enjoy my saridines a lot more often than I have in the past.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2887 Jennifer Hess Sat, 19 Jul 2008 20:22:51 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2887 Hi Char - generally when I cook pasta, particularly if it's something I'm going to cook short of al dente and then finish in the sauce, I cook a little extra. I then cook and freeze the remaining par-cooked pasta for to add to a quick lunch or dinner for one or two of us. It reheats better than leftover fully-cooked pasta, I have found. :) Hi Char - generally when I cook pasta, particularly if it’s something I’m going to cook short of al dente and then finish in the sauce, I cook a little extra. I then cook and freeze the remaining par-cooked pasta for to add to a quick lunch or dinner for one or two of us. It reheats better than leftover fully-cooked pasta, I have found. :)

]]> By: Char http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2886 Char Sat, 19 Jul 2008 19:56:49 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2886 You said you added 3/4 of the pasta to the simmering sauce ... what happened to the other 1/4 of the pasta? You said you added 3/4 of the pasta to the simmering sauce … what happened to the other 1/4 of the pasta?

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2885 Jennifer Hess Sat, 19 Jul 2008 19:35:19 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2885 meg - Thanks! Hi Joy - It's toward the end of the paragraph before :D Art - YUM - I love anything with vinegar, and that sounds great. alicia - Oh, wow, those are all ingredients I love! I'll have to keep that recipe in mind! meg - Thanks!

Hi Joy - It’s toward the end of the paragraph before :D

Art - YUM - I love anything with vinegar, and that sounds great.

alicia - Oh, wow, those are all ingredients I love! I’ll have to keep that recipe in mind!

]]> By: alicia http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2884 alicia Sat, 19 Jul 2008 19:04:56 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2884 Also, a must try: Can or two of sardines, any of you favorite marinara sauce (something with peppers for spice), lots of capers, can of sliced black olives (optional), cayanne for extra kick, and penne pasta. So good! I had a similar dish at an Italian restaurant in Little Italy, San Diego, CA. I went home and tried to recreate it. These are basically the ingredient and it makes one great dish. I believe this dish and it's contents are Sicilian in orgin. Also, a must try: Can or two of sardines, any of you favorite marinara sauce (something with peppers for spice), lots of capers, can of sliced black olives (optional), cayanne for extra kick, and penne pasta. So good! I had a similar dish at an Italian restaurant in Little Italy, San Diego, CA. I went home and tried to recreate it. These are basically the ingredient and it makes one great dish. I believe this dish and it’s contents are Sicilian in orgin.

]]> By: art meyer http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2883 art meyer Sat, 19 Jul 2008 18:35:54 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2883 i love the brunswick brand crush up with a fork after they are drained add vinegar and lots of chopped onions make a sandwich. I like enough vinegar so it soaks the bread a little . i love the brunswick brand crush up with a fork after they are drained add vinegar
and lots of chopped onions make a sandwich. I like enough vinegar so it soaks the bread a little .

]]> By: Joy http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2882 Joy Sat, 19 Jul 2008 18:31:51 +0000 http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/#comment-2882 Toward the end of the recipe you talked about adding the fronds of the fennel and zest. I don't see zest listed. Was it from the rind of the lemon that you used? Toward the end of the recipe you talked about adding the fronds of the fennel and zest. I don’t see zest listed. Was it from the rind of the lemon that you used?

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