Spaghettini with sardines, fennel and breadcrumbs recipe | Pasta recipe | Gourmet Traveller recipe

Ingredients

• ½ cup olive oil
• 70 gm breadcrumbs, made from day-old sourdough bread (1 cup)
• 1 kg baby bulbs of fennel, trimmed (fronds reserved) and quartered (about 6)
• 2 onions, finely chopped
• 1 kg sardine fillets, boned and cut into 2cm pieces
• 40 gm pinenuts (¼ cup)
• 40 gm sultanas, soaked in warm water for 10 minutes, drained and coarsely chopped (¼ cup)
• 8 threads of saffron
• 500 gm spaghettini