Bucatini with sardines (2)
Instructions
Clean the pilchards depriving them of head, entrails and bone.
Clean the fennel and sbollentatelo for a few minutes in the water that then a consumer perspective to the cooking of pasta; drain and tritatelo.
You soften the raisins in a little hot water then drain.
Finely chop the onion and gently fry it in a pan with oil and pine nuts, join the sardines, raisins, fennel and saffron dissolved in a little water.
Cook the sauce 10 minutes at moderate flame.
Meanwhile, boil the pasta in water kept aside, salty, a little al dente, drain and dress with the sauce prepared you appended to the anchovies, clean and chop, and plenty of pepper.
The fennel, not easy to find, can be replaced with the beards of fennel.
