Cook The Book Party Planner: Pasta With Sardines

• Several bunches wild fennel
• 1/4 cup extra-virgin olive oil
• 2 medium onions, finely sliced
• 2 salt-cured anchovies
• 2 pounds fresh sardines, boned and butterflied
• 3 tablespoons white wine
• 1/4 cup pine nuts
• 1/4 cup raisins
• 1 pinch saffron
• 1 teaspoon anchovy paste
• 1/2 cup bread crumbs
• 1 pound bucatini
• Salt

1. Boil the fennel in water to cover, drain well, chop in pieces, and set aside.
2. Heat half of the olive oil in a pan and saute the onions and anchovies; add about half of the sardines.
3. Add the fennel, 2 tablespoons water, wine, and salt.
4. When this is well mixed and the sardines are crumbling, add the remaining sardines, which will remain more intact than the first, along with the pine nuts, raisins, and saffron.
5. Heat the olive oil in a pan and add the anchovy paste. Add the breadcrumbs and toast until lightly browned.
6. Cook the bucatini in lightly salted boiling water until
7. , drain, and toss with the sardine mixture. Sprinkle with the bread crumb mixture and serve.

wild fennel, extravirgin olive oil, onions, salt, fresh sardines, white wine, pine nuts, raisins, saffron, anchovy paste, bread crumbs, bucatini, salt

Taken from www.seriouseats.com/recipes/2009/12/pasta-with-sardines-recipe.html (may not work)