Thick spaghetti with sardines
11.5 oz Barilla thick Spaghetti
1 bunch wild fennel
2 tsp extra virgin olive oil
4 anchovies in salt
14 oz fresh sardines
Salt and pepper to taste
1oz pie nuts
1 oz raisins
¾ oz almonds, toasted and chopped
1 pinch saffron
2 oz breadcrumbs
Oil for frying as needed
Clean the wild fennel and boil in a pot with salted boiling water for 15 minutes.
Drain and keep aside some of the cooking water, squeeze and cut in 1/2 cubes.
Clean the anchovies and fresh sardines and remove the bones.
Soak the raisins in a bowl of lukewarm water for 20 minutes, then drain.
In a small pan, toast the breadcrumbs on high heat until golden. Put aside.
Heat a skillet with oil on medium heat with oil and, as soon as hot, add the finely chopped onion.
When golden, add the anchovies, and break them apart with the tip of a fork. Add immediately after the fresh sardines, the raisins, pie nuts and the chopped toasted almonds.
Cook for about 10 minutes, adjust salt and pepper, add the wild fennel and a pinch of saffron, mix gently, lower the heat and cook for another 10 minutes.
Bring to a boil the fennel cooking water and cook the pasta.
Drain the pasta, dress with the fennel and sardines sauce, sprinkle with toasted breadcrumbs and serve.