Pasta con le Sarde

Ingredients

Instructions

1. 1

   Bring a large pot of water to the boil. Salt it lightly, then cook the wild fennel for 4-5 minutes until tender but still bright. Lift it out with tongs or a spider, squeeze gently when cool enough to handle, then chop finely. Reserve 250 ml of the fennel cooking water for the sauce and return the pot to the boil for the pasta. At the same time, soak the saffron threads in the hot water and let the raisins sit in a little warm water if they are very dry.

2. 2

   In a wide sauté pan over medium heat, warm 45 ml olive oil and cook the onion for 5-6 minutes until soft and translucent, not browned; a pale onion keeps the sauce sweet and balanced. Add the pine nuts and toast for about 1 minute, then stir in the drained raisins and chopped fennel.

3. 3

   Add the sardine fillets to the pan and cook gently for 1-2 minutes, breaking some of them up with a spoon while leaving a few larger pieces for texture. Pour in the saffron and its soaking liquid, season with salt and black pepper, and add the reserved fennel cooking water. Simmer for 3-4 minutes until the sardines are just cooked and the sauce becomes lightly golden and aromatic.

4. 4

   While the sauce simmers, cook the spaghetti in the fennel-scented boiling water until 2 minutes short of al dente. The pasta should still have a firm core, as it will finish in the sauce.

5. 5

   In a small pan, toast the breadcrumbs with 5 ml olive oil over medium heat for 2-3 minutes until evenly golden and crisp, stirring constantly so they do not burn. This is the classic pangrattato finish that adds savory crunch.

6. 6

   Transfer the spaghetti directly to the sardine sauce and toss over medium heat for 1-2 minutes until glossy and fully coated. Add a splash more pasta water if needed; the finished sauce should cling to the strands rather than pool at the bottom. Taste and adjust seasoning, then plate immediately and scatter over the toasted breadcrumbs.

Nutrition per serving

Notes

• •If wild fennel is unavailable, use the fronds and tender stalks from cultivated fennel plus a small pinch of fennel seeds, though the flavor will be less hauntingly herbal.
• •Ask your fishmonger for cleaned sardines to keep the dish within 30 minutes; butterflied fresh fillets are ideal.
• •Do not overcook the sardines or they will turn dry and strong-tasting; they should just melt into the sauce.
• •A squeeze of lemon is not traditional, but a tiny touch at the table can brighten especially rich sardines.

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