Full disclosure: the following sardines and pasta recipe is not my own. And I know what you are thinking: “Sardines? Gross!” But have you read the fine print about sardines? Printed on the box of the Wild Planet ones I bought: “Ounce for ounce, sardines provide three times more calcium and phosphorous than milk, more iron than cooked spinach, as much protein as steak, and as much potassium as bananas. These sardines are considered a Best Choice for Sustainability by a consensus of environmental organizations.” My point? A) Sardines are where it’s at, and B) I recently came to appreciate the hidden virtues of sardines in Sicily (which actually led me to Point A… so maybe these are a little out of order, but, whatever… just stay with me).
Chris, Whitney, JT, Burr and myself had been in the car for over an hour. We were headed to the 2000-year-old ruins of Agrigento, and were hungry but couldn’t find a place to eat. JT, desperate for food, pulled the car over in front of a restaurant with a façade that looked like a Long John Silver's with fake anchors, fishnets, and other seafaring paraphernalia.
Hesitatingly, we followed JT inside. The maître d’ put out his cigarette, warmly shook my hand and spoke to me in French. I told him, in French, that I was American. He smiled wide and then greeted us in English. He was large, bald, and missing a front tooth.