Pasta con le Sarde

• 1 pound fresh sardines, heads and central bones removed, well-rinsed
• Salt and freshly-ground black pepper
• About 1 cup coarsely-chopped fennel tops
• 1/4 cup raisins
• 2/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon toasted pine nuts (pignoli)
• 1 pound dried pasta such as spaghetti or penne

1. Soak raisins in a bowl of lukewarm water for 20 minutes.
2. In a large pot of boiling, salted water blanch fennel tops, 5 minutes.
3. Remove with a slotted spoon, pat dry and chop.
4. Return water to boiling and add pasta.
5. Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork.
6. Season with salt and pepper.
7. Add vinegar and let it evaporate, about 2 minutes.
8. Drain raisins, pat dry and add along with fennel and pine nuts.
9. Cook sauce 1 minute more.
10. When pasta is tender, drain and transfer to a large warmed serving dish.
11. Pour sauce over and toss very well.
12. Serve immediately.

sardines, salt, fennel tops, raisins, olive oil, red wine vinegar, nuts, pasta

Taken from www.foodnetwork.com/recipes/pasta-con-le-sarde-recipe.html (may not work)