500g bucatini or spaghetti
2 tbsp extra-virgin olive oil
a bunch of fennel leaves
a garlic clove
pine nuts or almonds
How to make it
- Bring a large pot of lightly salted water to a boil. Add fennel leaves, then drain and cut them.
- Put the fennel in a large pan with oil, garlic, raisin and crushed almonds (or pine nuts). after 5 minutes add the sardines and cook trying to keep the sardines intact.
- cook the bucatini or spaghetti in the the same perfumed water where the fennel boiled and when the pasta is almost done (still a bit tough), drain, and add it to the sardine sauce and stir.