Pasta with Nunnata

Pasta with Nunnata

Fishermen are allowed to catch the nunnata only for a short and limited period of time, usually fifteen days, between February 15 and April 15.

Nunnata refers to just born sardines, anchovies or mackerel.

In Palermo, the nunnata (neonate- just born) is also called sfighiata (from fighia, daughter); in Italian these small fish are called bianchetti, because of their whitish transparent color.

  • 1 lb spaghetti

  • 1 ½ lb nunnata (washed). If using frozen nunnata boil it briefly.

  • 5 tablespoons olive oil

  • 1 crushed clove of garlic

  • 1 ½ tablespoons finely chopped parsley

  • Sea salt and pepper to taste