|Venetian Spaghetti with Sardines
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
One 4-ounce can olive-oil-packed sardines
1 cup whole milk
Salt and freshly ground pepper
1 pound imported spaghetti
Heat the butter and olive oil in a large skillet over medium-low heat. Add the onions and cook gently for 20 minutes until very soft and just beginning to turn golden.
In the meantime, drain, bone and finely chop the sardines. Bring a pot of salty water to boil.
When the onions are cooked, add the sardines and a splash of water to the onions and heat through. Add the milk and bring to a slight boil, then turn the heat to a simmer and cook until the sardines melt and the sauce thickens, 5 to 10 minutes.
Cook the pasta until al dente. Drain and add to the sauce, reserving some pasta water in case it gets dry. Toss to coat, season with salt and lots of pepper, and serve. -serves 4-?Adapted from Food & Wine.