Ingredients
1
large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded
1/8
tsp crumbled saffron threads
1
medium onion, finely chopped
1
tbsp fennel seeds, crushed
1/2
cup extra-virgin olive oil
2
(3 3/4- to 4 3/8-oz) cans sardines in oil, drained
1
lb perciatelli or spaghetti
1/2
cup pine nuts, toasted
1/3
cup dry bread crumbs, toasted and tossed with 2 tbsp extra-virgin olive oil and salt to taste
Directions
1.
Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
2.
Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
3.
Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
4.
While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
5.
Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.
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