Pasta Con Sarde

• 1 Small onion
• 1/2 cup Olive oil
• 1 Fennel bulb, thinly sliced, reserve fronds
• Salt and Pepper
• 3 Garlic cloves, minced
• 1/2 cup White wine
• 6 Flat anchovies
• 2 Cans of sardines
• 4 tablespoons Dried currants or raisins
• 4 tablespoons Pine nuts
• 1 teaspoon Fennel seeds, crushed
• Dash Red Pepper flakes
• 1 pound Bucatini pasta

1. Saute onion and fennel in a pan large enough to hold pasta. Cook for about 5 minutes, add garlic, salt and pepper. Continue to cook until soft. Add wine and continue cooking.rnAdd anchovies and sardines, breaking them up with wooden spoon. Add currants, pine nuts, fennel seeds and pepper flakes. Continue on very low flame.
2. Boil pasta til al dente and add to sardine mixture. Add some of the pasta cooking water to create sauce if too dry. You can also add more olive oil and serve with reserved chopped fronds.

onion, olive oil, fennel, salt, garlic, white wine, anchovies, sardines, raisins, nuts, fennel seeds, red pepper, bucatini pasta

Taken from food52.com/recipes/16360-pasta-con-sarde (may not work)