Ingredients

½ cup golden raisins

1 small fennel, bulb

4 anchovy, fillets

½ cup chopped fresh Italian parsley

4 cloves garlic, minced

1 teaspoon grated lemon, rind

8 fresh sardine, dressed, (about 1 pound)

¼ cup all purpose flour

3 tablespoons extra virgin olive oil

1 finely chopped onion

¼ cup pine nuts

1 pinch salt

12 ounces bucatini, or other thick long pasta

Directions

1. In small bowl, soak raisins in hot water; set aside.

2. Cut top stems off fennel, reserving feathery greens. Cut lengthwise into quarters.

3. In large pot of boiling salted water, cook fennel for 8 minutes. Drain and let cool.

4. Cut into 1/2-inch (1 cm) cubes and place in separate bowl.

5. Using chef's knife, mince anchovies; add to fennel along with parsley, garlic and lemon rind; set aside.

6. Dredge sardines in flour.

7. In large skillet, heat oil over medium-high heat; cook sardines for 5 minutes, turning once. Remove sardines to paper towel lined plate.

8. Add onion to skillet; cook for 4 minutes or until starting to colour.

9. Add pine nuts and drained raisins; cook for 1 minute, stirring frequently.

10. Add salt and fennel mixture; cook over medium heat for about 10 minutes or until fennel and onion are very tender.

11. Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.

12. Drain and add to skillet; toss to coat with sauce.

13. Place in large serving bowl, arrange sardines around edge.

14. Sprinkle with reserved feathery greens.

See more: Dinner, Fall, Fish, Fry, Italian, Main

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