Spaghetti, scorzone and sardines

Ingredients 4 people: 1 pound of black truffle; 400 grams clean sardines; 1 onion; 1 clove of garlic; 500 gr spaghetti drawn to branzo; 10 dried tomatoes; 50 g raisins; 50 pinenuts; half a glass of red wine; extra virgin olive oil; chopped parsley; sale; pepe.

Procedure: Once cleaned and boned sardines, we fry a clove of garlic and finely chopped onion, in a pan then add the sardines and sfumiamo gradually with the red wine we cook for 10/15 me. Washed and dried truffles, grattugiamo them in a pan we worked with a clove of garlic, with 2 tablespoons of extra virgin olive oil and let it warm up for 1/2 me. without frying. Meantime, in a pasta pot bring water to the boil, regulate salt, caliamo spaghetti. We add to the Sardinian dried tomatoes, raisins and pine nuts and cook other 5 me. then we remove from heat and sprinkle with our compound of truffles and extra virgin olive oil previously prepared, scoliamo spaghetti leaving 1 glass of cooking water. We put together the sauce by adding the breadcrumbs and adjusting the cooking water to obtain a less soft and creamy, We adorn the dish with truffle lamellae and parsley.