Spaghetti With Pilchards

1. 1

   Wash well and finely chop the wild fennel.

2. 2

   Brown the chopped onion in a pan with abundant extra virgin olive oil, adding the fennel, the pine seeds, the raisins (which have been softened in lukewarm water then drained) and the anchovy fillets.

3. 3

   After a few minutes add the pilchards, which have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end.

4. 4

   Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce.

5. 5

   Good appetite, from Franco B.

* Per serving · 4 servings · Values may vary.