Pasta con le Sarde from Mediterranean Seafood by Alan Davidson

Name: Pasta con le Sarde from Mediterranean Seafood by Alan Davidson
Ingredients: 1/2 kg (1 lb 2 oz) fennel bulbs (if in Sicily use the mountain kind, called finocchielli); 50 g (2 oz) sultanas; 1/2 kg (1 lb 2 oz) fresh sardines (about a dozen); 300 ml (10½ fl oz) olive oil; a few shallots; 3 salted anchovies; pinch of saffron; 100 g (3½ oz) pine-nut kernels; salt; pepper; 500 g (1 lb 2 oz) maccheroncini (a kind of pasta which is a little thicker than vermicelli, and may also be found under the names bucatini or perciatelli grossi))

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Clean the fennel bulbs, trimming off bits which are too tough. Boil them for 10 minutes in water. Take them out, drain them, and cut them into very small pieces. Save the cooking liquid. Soak the s...

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Ingredients

1/2 kg (1 lb 2 oz) fennel bulbs (if in Sicily use the mountain kind, called finocchielli)
50 g (2 oz) sultanas
1/2 kg (1 lb 2 oz) fresh sardines (about a dozen)
300 ml (10½ fl oz) olive oil
a few shallots
3 salted anchovies
pinch of saffron
100 g (3½ oz) pine-nut kernels
salt
pepper
500 g (1 lb 2 oz) maccheroncini (a kind of pasta which is a little thicker than vermicelli, and may also be found under the names bucatini or perciatelli grossi))