Fusilli with sardines, 'nduja, and pecorino from The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood (page 77) by Chris McDade

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Notes about this recipe

  • SheilaS on July 03, 2022

    This very flavorful for such a quick, easy dish - kind of an umami bomb. I'd add about an equal volume of green vegetables - zucchini, peppers, rapini, etc - along with the pasta to make it a bit less rich and add some textural contrast. I threw a bunch of steamed broccoli in with the leftovers and liked it better that way.

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