Pasta con Sarde -- Pasta with Sardines

• 1 lb. bucatini
• 1 lg. fennel bulb, trimmed of all fronds and stalks, reserve the fronds
• 1 dash saffron threads, crumbled
• 1/2 cup raisins
• 1/2 cup dry white wine
• 1/4 tsp. crushed red pepper
• 1 md. onion, chopped fine
• 2 sm. cloves of garlic, minced
• 1 tbsp. fennel seeds, crushed
• 1/2 cup extra virgin olive oil
• 1 can (8) sardines in oil, drained
• 1/4 cup capers, drained
• 1/2 cup pignoli (pine nuts), toasted
• 1/2 cup dry bread crumbs, unseasoned, toasted and tossed with
• 2 tbsp. olive oil
• Salt and pepper, to taste

1. Toast the breadcrumbs by heating 1 tablespoon of the butter in a small saute pan.
2. Add the bread crumbs and cook, stirring occasionally, until golden brown.
3. Place in a small bowl toss with 2 tablespoons of olive oil and reserve.
4. Cook the Bucatini pasta according to package directions.
5. Chop the fennel bulb finely.
6. Combine saffron, raisins, red pepper and wine in a bowl.
7. Cook onion, garlic, fennel bulb, and fennel seeds in oil, with salt to taste in a heavy skillet over moderate heat, stirring until fennel is tender, about 25 minutes.
8. Add wine mixture and the sardines, breaking up the sardines with a fork.
9. Break up the sardines into fairly small pieces, or mash them.
10. Simmer for at least 10 minutes, letting the flavors mingle.
11. Keep a close eye on the sauce so it does not burn.
12. Drain pasta when cooked al dente, return it to the pasta pot, then toss the hot pasta with the fennel sauce, over very low heat.
13. Add fennel fronds, pine nuts, capers and salt and pepper to taste and toss again.
14. Serve immediately with the reserved breadcrumbs to sprinkle over individual dishes.

bucatini, fennel bulb, saffron threads, raisins, white wine, red pepper, onion, cloves of garlic, fennel seeds, extra virgin olive oil, oil, capers, nuts, bread crumbs, olive oil, salt

Taken from www.foodgeeks.com/recipes/18779 (may not work)