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- 1lb (1/2 kilo) dried long pasta (spaghetti, bucatini, perciatelli)
- 1 fennel bulb, tops removed and reserved, sliced wafer thin
- 1 medium yellow onion, sliced thinly
- 3-4 cloves garlic, finely sliced.
- 4-6 medium sardines (1lb / 1/2 kilo), cleaned and boned
- handful golden raisins (sultanas)
- handful pine nuts (pignoli)
- 1 small glass dry white wine
- 2 handfuls day-old bread crumbs
- 1 handful roughly chopped almonds
- 3 salted anchovies
- 1 pinch saffron
- freshly ground black pepper
- sea salt to taste
- good quality olive oil
- chopped flat leaf parsley (optional)
- Recipe:
- Bring a large pot of salted water to a rolling boil
- In a saute pan, bring 3 tablespoons of olive oil to medium heat
View Full Recipe at We Are Never Full
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