Penne with sardines

Fire place a pan with olive oil, let them melt the anchovies de-boned, add garlic and chives and let them dry.

Clean, de-boned and cut into pieces and brown them in the sardines and anchovy oil, wet your hair with white wine, add the peeled tomatoes, a little chilli and a tablespoon of Marjoram, savory and simmer and stir for half an hour.

Cook the penne al dente, pour into a large pan with the sauce and let them flavor. Serve sprinkled with parsley.

The same pens, or better yet the tagliolini, you can season with this sauce with clams in a pan with a finger of water.

Remove them from the shells, filtered water and keep aside. In a saucepan, put the fire a little bit of olive oil, a head of garlic, ripe tomato, salt and pepper to taste.

Cook for half an hour by diluting, when needed, with the cooking water of the clams. Joined at the last moment raw oil and seasoned pasta. Serve.