Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Pasta Con Le Sarde
Pasta Con Le Sarde
Ingredients (Serves 4)
- 4 fresh sardines
- flour
- 60 mL olive oil
- 1 onion, chopped
- 1 fennel bulb, chopped
- 1 can (100 g) anchovy fillets
- 30 mL almonds or walnuts, toasted
- 30 mL sultanas
- 30 mL chopped parsley
- 15 mL vinegar
- salt & pepper, to taste
- cooked pasta, to serve four
- 60 mL fried breadcrubs
Method
Dredge the sardines in flour and shallow fry them in 30 mL of oil until crisp and brown. Keep warm on a plate.
Heat the remaining oil in the frypan and brown the onion & fennel.
Sprinkle with 15 mL flour and stir in the anchovies until they melt.
Add the nuts, sultanas, parsley and vinegar.
Season with salt and pepper and cook for a further 2 minutes until the sultanas have plumped up.
Toss mixture with the pasta and pour into a large bowl. Arrange the sardines on top and sprinkle with the fried breadcrumbs. Serve immediately.
Courtesy of James Barber
