pasta from Silicy

GoodStuff/almond_dill_sardine_pasta.md

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+## Almond, Dill And Sardine Bucatini
+
+### INGREDIENTS
+
+- One 4½-ounce tin sardines in tomato sauce
+- ⅓ cup good olive oil
+- 2 garlic cloves, thinly sliced
+- 3 teaspoons Espelette or other chiles, divided 
+- 3 tablespoons fresh chives, finely chopped
+- ½ pound bucatini
+- ½ cup roasted and salted Marcona almonds, roughly chopped
+- ¼ cup finely chopped dill, plus more to garnish
+- 1 lemon, finely zested and juiced
+- Flaky salt, to finish
+
+### INSTRUCTIONS
+
+1. Bring a large pot of salted water to a boil.
+
+2. Lay the sardines on a paper towel and, working one at a time, use a sharp paring knife to fillet each fish from head to tail (see the video). Remove and discard the fish bones and reserve the sardine fillets and tomato sauce.
+
+3. In a large skillet over medium-high heat, add the olive oil and garlic, and cook, stirring often until aromatic, about 2 minutes. Add 2 teaspoons of the Espelette and continue to cook until the garlic is soft and translucent (without browning), 2 minutes more. Stir in the chives, half of the sardines and the remaining 1 teaspoon of Espelette; remove from heat and season with a pinch of salt.
+
+4. Add the pasta to the boiling water and cook until almost al dente, 7 to 8 minutes. Drain and reserve 1 cup of the pasta water.
+
+5. Add the reserved tomato sauce to the sauté pan and return to medium-high heat. Add the pasta, almonds and dill, and thin out the sauce with ½ cup of pasta water, cooking 1 to 2 minutes. Stir in ¾ of the lemon zest and the remaining sardines. Cook until the sauce is mostly reduced, another 2 to 3 minutes. Taste and adjust the sauce consistency and season with pasta water, salt and lemon juice.
+
+6. Divide the pasta between 2 bowls and sprinkle the remaining lemon zest over top. Garnish with a pinch of flaky salt and dill, and serve.

GoodStuff/swordfish_capers_mint_pasta.md

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+## Paccheri Pasta With Swordfish, Olives, Capers And Mint Recipe
+
+### INGREDIENTS
+
+- 1 1/2 pounds skinless swordfish steaks
+- Kosher salt and freshly cracked black pepper
+- 1/2 cup extra virgin olive oil
+- 3 tablespoons salt-packed capers
+- 1/4 cup Nocellara or Cerignola olives
+- 4 teaspoons chopped garlic
+- 1 teaspoon fennel seeds
+- 1 teaspoon chili flakes
+- 1 pound paccheri
+- 1/4 cup chopped flat-leaf parsley
+- 3 tablespoons chopped mint
+- fresh lemon juice
+
+
+### INSTRUCTIONS
+
+1. Season the fish with salt and pepper. In a very large skillet, warm 1/4 cup of the olive oil over high heat. Add the fish and cook, without moving, until browned on one side, about 2 minutes. (Cook in batches if necessary to avoid overcrowding the pan.) Transfer the fish to a platter and set aside.
+
+2. In the same skillet, warm the remaining 1/4 cup olive oil over medium-high heat. Add the capers and fry until they start to brown, 1 to 2 minutes. Add the olives, garlic, fennel seeds and chili flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 2 tablespoons of water to the pan. Remove from the heat.
+
+3. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
+
+4. Toss the paccheri into the skillet with the caper mixture, along with the swordfish. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Stir in the parsley and mint and season with salt, pepper and lemon juice.
+
+5. Divide the pasta among four individual serving plates or bowls and finish each with drizzle of olive oil.