-
1
Preheat the oven to 350 degrees.
-
2
Grease a medium casserole dish with 1 tablespoon of the olive oil.
-
3
Clean the sardines by removing the heads and filleting.
-
4
Season the fillets with salt and pepper.
-
5
Season the flour with salt and pepper.
-
6
Dredge the fillets in the flour, coating completely.
-
7
In a large saute pan, over medium heat, add 1/4 cup of the olive oil.
-
8
When the oil is hot, pan-fry the fillets, for a couple of minutes on each side until golden brown.
-
9
Remove and drain on paper towels.
-
10
Set aside.
-
11
Bring a pot of salted water to a boil.
-
12
Add the pasta and cook al dente.
-
13
In a saute pan, over medium heat, add the remaining 2 tablespoons of oil.
-
14
When the oil is hot, add the saffron and onions.
-
15
Season with salt and pepper.
-
16
Saute until wilted, about 4 to 6 minutes.
-
17
Using the back of a fork, mash the anchovies to form a paste.
-
18
Add the anchovies, garlic, fennel, sultanas, and pine nuts.
-
19
Season with pepper.
-
20
Saute for 2 minutes.
-
21
Stir in the water and continue to cook for 1 minute.
-
22
Remove from the heat.
-
23
Drain the pasta and cool in cold water for a few minutes.
-
24
Toss the pasta with 3/4 of the anchovy mixture.
-
25
Mix well.
-
26
Season with salt and pepper.
-
27
Spoon half of the pasta mixture into the prepared casserole dish.
-
28
Lay the sardines over the pasta.
-
29
Spoon the remaining pasta over the sardines.
-
30
Pour the remaining anchovy sauce over the pasta.
-
31
Place in the oven and cook for 10 minutes.
-
32
Remove from the oven and serve.
