PASTA WITH SARDINES

It can't get any easier !
I first had this dish when on the island of Ischia, a small island in the Gulf of Napoli (Naples) several years ago and mmmmmm it was to die for, its full of flavor and not too difficult to top.

YOU'LL NEED:
(serves four)
- 500 to 600 grams (about one lb.) bucatini or pici or ziti (take your pick)
- 1 bunch of wild fennel fronds
- 1 fennel
- 1 yellow onion
- 1/2 cup extra virgin olive oil
- 4 desalted anchovies
- 300 to 400 grams (1 lb) fresh sardines, cleaned
- salt and pepper to taste
- 1 oz pine nuts (I prefer them toasted)
- 1 oz raisins
- 3/4 oz roasted almonds (chopped)
- 1 pinch of saffron
- 2 oz breadcrumbs
- frying oil
- 1 tablespoon butter

PREPARATION:
- Clean and boil the fennel in a pot of salted water for about 10 minutes. Drain and reserve the water for later. Shake off the excess water and cut into diced sections
- Clean and debone the anchovies and the fresh sardines. Butterfly four of the sardines and set aside.
- Soak the raisins in a bowl of warm water for 15 minutes, then drain.
- Place a large pan on medium heat, add the oil and when hot, add in the finely chopped onion. When the onion is golden, add in the anchovies, breaking them apart using a fork and then add in the fresh sardines, raisins, pine nuts and almonds.
- Cook the above for about 10 minutes (salt and pepper to taste). Add in the wild fennel fronds and a pinch of saffron, stir gently and lower the heat, cook for 10 minutes.
- In another frying pan (smaller) add oil (frying) add oil, just enough to submerge the sardines and place on high heat when the oil starts to boil, fry the 4 butterflied sardines until golden in color.
- Use a slotted spoon to remove the sardines from the oil and place on a plate with paper towel to absorb the excess oil.
- Now, with the excess water used to boil the fennel (in the same pot), bring to a boil again. Add the pasta and cook for the right amount of time (as either indicated on the package or if fresh pasta which I prefer, about 4 minutes). Drain the pasta and toss with the sardine and fennel sauce. Transfer the pasta to a baking dish greased with butter, cover with breadcrumbs and the 4 fried sardines.
- Bake in over at 425 F for about 10 minutes. Remove and serve hot with a good dry white wine!

ENJOY