Pasta con le sarde - Discover Seafood

Ingredients

• 6 baby fennel bulbs, with their fronds*
• 450g fresh sardines, cleaned, scaled, deboned and roughly chopped
• 40ml extra virgin olive oil
• 1 medium onion, finely diced
• 3 salt-cured anchovies
• 1 teaspoon toasted fennel seed, ground
• Red pepper flakes to taste
• 450g pasta (bucatini, spaghetti or linguini)
• 35g toasted pine nuts
• 40g raisins or currants
• Sea salt
• Freshly ground black pepper
• Toasted breadcrumbs, to garnish
• * If you can’t find baby fennel, then use a large fennel bulb, thinly sliced. Skip the boiling and add the fennel with the onion.