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Ingredients
US|METRIC
2 SERVINGS
- 1 bunch fennel bulbs (about 6 baby *, with their fronds)
- 1 1/4 lb. sardines (fresh, cleaned, scaled, deboned, and roughly chopped, or 2 tins of canned sardines)
- extra-virgin olive oil
- 1 onion (medium, finely diced)
- 3 salt (cured anchovies)
- 1/2 cup white wine
- 1 lb. pasta (bucatini, spaghetti, or linguini)
- 1/4 cup toasted pine nuts
- 1/4 cup raisins (or currants)
- sea salt
- freshly ground black pepper
- breadcrumbs (toasted, for garnish, optional)
- lemon zest
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