The recipe is for 6 people and consists of:
Bigoli, a typical Venetian pastry
Fresh sardines 500g
2 cloves of garlic
Extra virgin olive oil
parsley to taste





Put in a saucepan a bit of olive oil with garlic, finely chopped, but do not let it brown too much.
Add the sardines relatively cool, previously washed, removed the bones and chop finely.
Stir the mixture gently, never reaching the full kitchen that will be achieved only when we skip the Bigoli.
In the meantime we must boil the pasta "bigoli" without going to complete cooking.
Pour the pasta into the pan and toss the sardines with the mixture for seasoning add finely chopped parsley and sprinkle with a little extra virgin olive oil.
For those who love spicy chili can put at the beginning of preparation or bathing with hot oil at the end.