Perciatelli (Or Spaghetti) With Sardines, Anchovies, And Fennel Sauce

• 1 large bunches fennel greens
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 1 can achovy filets, drained
• 1 can sardines, drained and diced
• 2 heaping tablespoons, pine nuts
• salt and pepper to taste
• 1 pound Spaghetti or perciatelli (see note)

1. Boil the fennel greens in a large pot of water until tender. Remove and cut up into small pieces with scissors or chop in blender. Save the fennel flavored water.
2. Heat oil in a medium skillet and saute the onions and anchovies until the onions are translucent. Add the sardines, pine nuts and salt and pepper Add the cut up fennel greens to the sardine mixture with a little of the saved water to give the sauce a desired consistency. Simmer over very low heat until the pasta is ready.
3. Boil the pasta in the remaining saved fennel water. Drain the pasta through a colander then return to empty pot mixing in half of the sauce and stir. Serve each individual pasta dish with more of the fennel sauce on top and/or pass additional sauce separately.

bunches fennel, extra virgin olive oil, onion, achovy filets, sardines, nuts, salt, perciatelli

Taken from food52.com/recipes/9078-perciatelli-or-spaghetti-with-sardines-anchovies-and-fennel-sauce (may not work)