Pasta Con Le Sarde
Ingredients
- 200g bucatini or spaghetti
- 200g fresh sardines, filleted
- 1/2 cup wild fennel fronds, chopped
- 2 tbsp pine nuts
- 2 tbsp raisins
- Pinch of saffron threads
- 1 small onion, finely chopped
- 4 tbsp olive oil
- Salt and pepper to taste
Contains: gluten, fish, tree-nuts
How it starts
- 1
Soak the raisins and saffron in separate small bowls of warm water.
- 2
Boil the fennel fronds in a large pot of salted water until tender, then remove, chop, and reserve the cooking water.
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