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1
Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 1 1/2-2 minutes; remove and plunge into a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop it from cooking. Using the same pan, bring the water to a boil again, and add the pasta. Cook until al dente.
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2
Place the raisins in a small bowl and cover with some dry white wine. Let them soak about 10 minutes to become infused with the flavor of the wine.
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3
In a small, dry skillet over medium heat add the pine nuts and breadcrumbs. Shake pan in a back-and-forth motion until they are are golden and aromatic, about 1-2 minutes. Remove from heat and set aside.
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4
In a large skillet over medium heat, warm 2 tablespoons olive oil. Add garlic and shallots, sauteing 2-3 minutes, or until lightly browned. Drain the broccoli rabe, pat dry, and add to the skillet.
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5
Drain the sardines. Using a fork, break sardines into small pieces and add to the skillet. Add the drained raisins, olives, lemon juice, lemon zest, crushed red pepper, and salt. Saute 1-2 minutes more. Remove from heat.
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6
Add cooked pasta to the skillet with the broccoli rabe mixture. Add toasted bread crumb mixture and fresh parsley and toss. Drizzle with quality extra virgin olive oil before serving.
