Spaghetti with 'pilchard' in the Crucoli style

Preparation:

Preparation: 'Sardella', or even 'mustica', is called a crucoli the juvenile fish made up of larval anchovies and sardines (in the Cosenza area: 'rosa marina', 'nudilla', 'nonnati' newborns; in the Reggio area: 'biancomangiare' ). In a cup put the sardine and with a little hot water and helping yourself with a fork dissolve the piles of tiny fish. Boil the spaghetti al dente, let them drain well, put them in a salad bowl, dress them with raw olive oil, mix in the sardine and serve immediately.