Ingredients
2 handfuls currants
80ml sherry vinegar
500g dried egg tagliatelle
Extra virgin olive oil
5 large cloves garlic, finely sliced
2 small red chillies, finely sliced
Salt flakes
Freshly ground black pepper
150ml quality chicken stock
100ml cream
100g pinenuts
2 x 120g cans quality sardines in olive oil, drained
2 handfuls pale yellow celery leaves, torn (optional, or use parsley)
Method
1. Place the currants and sherry vinegar in a small saucepan, bring to the boil and take off the heat. The currants will plump up a little in the vinegar as they sit.
2. Cook the pasta in plenty of boiling salted water until just al dente - keep the pasta on the firmer side as it will cook more in the sauce.
3. In a large, wide-based pot or saute pan over high heat add a splash of olive oil and fry the garlic and chilli until fragrant, being careful not to burn it. Add the currants and vinegar, season and cook, stirring, for about one minute. Add the stock and cream and bring to a simmer, cook for about 30 seconds and take off the heat.
4. Drain the pasta, reserving a little of the hot pasta water. Add the pasta to the pan with a splash of the pasta water, bring back to a simmer and toss through. Add the pinenuts and sardines, breaking up the flesh a little, and simmer in the liquid for a minute or so, tossing through a few times. As the sauce reduces and emulsifies it will start to cling to the pasta. Just add some more pasta water if it dries out too much. When the sauce is looking right, gloss with a splash of olive oil, throw in the celery leaves, toss through and serve immediately.
Drink: Vermentino. Try a local version or a fresh and briny one from Sardinia.
