Cook The Book Party Planner: Pasta With Sardines

1. 1

   Boil the fennel in water to cover, drain well, chop in pieces, and set aside.

2. 2

   Heat half of the olive oil in a pan and saute the onions and anchovies; add about half of the sardines.

3. 3

   Add the fennel, 2 tablespoons water, wine, and salt.

4. 4

   When this is well mixed and the sardines are crumbling, add the remaining sardines, which will remain more intact than the first, along with the pine nuts, raisins, and saffron.

5. 5

   Heat the olive oil in a pan and add the anchovy paste. Add the breadcrumbs and toast until lightly browned.

6. 6

   Cook the bucatini in lightly salted boiling water until

7. 7

   , drain, and toss with the sardine mixture. Sprinkle with the bread crumb mixture and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.