Siciliansk pasta med sardiner

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1. 1
   Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
2. 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. 3
   Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
4. 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. 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. Editor’s note: This recipe was first printed in the March 2002 issue of ‘Gourmet.’ Head this way for more of our favorite pasta recipes→