Pasta ch’i sard

2-3 large wild fennel (with leaves on)
Olive oil (preferably imported extra virgin olive oil)
1 yellow onion
1/4 tsp of saffron
6-8 small anchovy fillets (packed in olive oil if canned)
1-2 fresh sardines cut, cleaned and deboned (if canned, packed in olive oil)
1/8 cup of black currants
3 TBSP of raw pine nuts
Sea salt to taste

1 lb of imported bucatini pasta – (or you can use penne if you prefer a short cut)

Cut the fennel leaves off and clean them thoroughly. Hang them to let them dry. Chop finely.
Chop onion – approx 1/4 inch in size
Chop the anchovies finely
Chop the sardines into small pieces

In a large saucepan, pour enough olive oil to cover the bottom of the pan, add the onion to the warmed olive oil. Let simmer on low heat with the top on. Once the onions are clear in color, add the sardines and anchovies, saute them lightly and add the fennel on top. Add the black currants, pine nuts and saffron. Add salt to taste.

Let simmer on low heat for about 15-20 minutes.

Boil the water while the sauce simmers. Add the pasta when the water is boiling vigorously with approximately 1 TBSP of Sea Salt.

Drain the pasta and combine the pasta and the sauce in a large serving bowl.

Serves 4-6


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