Super Food Walnut Sardine Pasta Sauce with Chef Hari Cameron of Grandpa Mac and a(MUSE.)
We’re making a dish in the kitchen with sardines!
For some, that might have them scrunching up their noses, but Chef Hari Cameron, owner of Grandpa Mac and a(MUSE.) in Rehoboth Beach, is leading the charge and sharing a delicious recipe with us. We’re making a superfood walnut sardine pasta sauce.
Super Food Walnut Sardine Pasta Sauce (Makes four portions)
- 1 Can Spanish sardines (deboned)
- 2 oz. 56g extra virgin olive oil
- 3 cloves of garlic smashed
- 1 Bulb fennel medium diced
- 1 Yellow onion minced finely
- 3 chili peppers sliced thinly
- 1/3 cup 40z walnuts
- 1 pinch of fennel pollen
- 1 pound 454g fresh Bucatini pasta
- 1 splash of fish sauce
- 1 splash of Tabasco
- 5 tablespoons 37.5g of freshly grated breadcrumbs toasted in olive oil
- 1 bunch 40g of mint
- Pecorino to serve
- Cook the Bucatini in water salted to 1% for two minute or until tender with slight tooth.
- Meanwhile, heat extra virgin olive oil in sauté pan and add garlic, onion, fennel, chili peppers, and walnuts for a few minutes.
- Do not let the garlic burn. Then add sardines smashing them with a wooden spoon until they disintegrate into the pan. While pasta is
cooking add a 4-ounce of pasta cooking water to the sauté pan.
- Then drain the pasta and add to the pan. Do not rinse pasta. Finish cooking the pasta in the sauté pan until it is al dente.
- The cooking water will reduce and help for the sauce with the other ingredients. Add splash fish sauce and Tabasco. Finish pasta with ripped mint, and top with breadcrumbs, pecorino, and another splash of olive oil.