Quench MagazinePerciatelli with Fresh Sardines | Pasta | Quench Magazine

Ingredients

• 3 pounds fresh sardines
• 4 tablespoons virgin olive oil
• 1 medium red onion, -- chopped into 1/2-inch dice
• 1/4 cup currants, soaked 15 minutes in warm water -- and= drained
• 1/4 cup pine nuts
• 4 anchovies (salted variety), -- rinsed and drained
• 1 tablespoon crushed red pepper
• 1 cup fennel leaves, -- roughly chopped
• 1 pound Perciatelli pasta, -- preferably Italian
• 1/2 cup toasted bread crumbs
• 2 bunches Italian parsley, finely chopped -- to yield 1/2 cup