1/4 cup pine nuts (pignoli), 1 large or 2 small garlic cloves, 2 cans Maine sardines, 3/4 pound spaghetti or linguine, 2 Tbs. Parmesan cheese freshly grated if possible, 3 Tbs. Olive Oil, 1/2 cup Raisins, 2 Tbs. chopped Parsley, Parmesan cheese at the table.



In a mortar and pestle (blender or processor) grind the pine nuts into a smooth paste. Add sardines including the packing oils. Also add grated parmesan cheese and olive oil and process until smooth. It should have a thick consistency. Now stir in the raisins and parsley. Serve over hot linguine or spaghetti , cooked until "al dente" provide extra parmesan cheese to be sprinkled on each serving. A green salad with black olives and onions rings is a great go-along. Serve with hot and crunchy garlic or regular bread.