Pasta with Sardines (Pasta con Le Sarde)

Remove head, entrails and bone to sardines (but your fishmonger perhaps does it for you), opening a book.

Remove the skin and rinse them quickly.

Peel the almonds (in any case recommend to buy more to peel almonds, rather than those already peeled, because these are cleaned with machines that remove scent-just knock them for a few seconds in boiling water, and skin come right off), Brown the onions in a non-stick saucepan stirring continuously and then chopping.

Soak the raisins.

Remove the leaves from the stalks, fennel and boil for 15-20 minutes in salted water.

Drain the skimmer, keeping the cooking water.

Throw the hardest part of the stems and keep the rest, cutting finely.

Chop the onion and FRY in oil.

When it starts to Brown, add the stalks of fennel and continue cooking for a few minutes.

Then join the anchovy fillets, leaving them undoing, raisins and pine nuts squeezed.

Merge even sardines, cooking for 6-7 minutes, focus so that they crumble when they too.

Chop the boiled fennel, and add to gravy.

Season with salt and add a pinch of Saffron dissolved in a ladle of water where she had boiled the fennel.

Leave on the heat other 2 minutes.

The consistency should be quite soft.

Boil the bucatini into water, and drain well al dente.

Combine the sauce and finish cooking.

In dust with crushed almonds.