Ingredients:

• 250 g. OROBIO Paccheri

• 10 freshwater sardines

• ¼ red onion (Tropea)

• 1 glass of artisanal double malt beer

• a dozen capers

• 4 tablespoons of extra virgin olive oil

Preparation:

Wash the sardines under running water, remove the interiors, cut off the head and tail, remove the bones, then cut the flesh into cubes.

Place 4 whole sardines to one sides, to be used later on as a garnish.

Heat the oil in a pan with the Tropea onion and, when it begins to fry, add the sardines.

Add the double malt beer and allow it to evaporate, then add a pinch of salt and the capers. Cook for a few minutes until the condiment become dense.

Grill the 4 whole sardines.

In the meantime, cook the pasta in plenty of boiling salted water. After draining the water, transfer the pasta to the pan with the previously prepared condiment. Mix together over a low flame until the sauce covers the pasta evenly.

Garnish each plate with a whole grilled sardine and serve.