Serves 4
Ingredients
- ¾ cup extra virgin olive oil
- 4 cloves garlic (chopped)
- ½ cup dry breadcrumbs
- 1/4 cup dried currants (or raisins)
- 1/3 cup dry white wine
- Zest of 1 lemon
- Salt and freshly ground black pepper
- 1 large fennel (with fronds)
- 4 – 5 shallots or 2 small onions (cut into thin slices)
- ½ teaspoon honey
- 1 teaspoon hot red pepper flakes, or to taste (optional)
- 1 tablespoon fennel seeds, crushed
- 2 tins of PYSCIS "royale"- drained and each sardine cut into 4 pieces (save the oil)
- 1/2 cup toasted pine nuts
- 1/4 cup capers
- 450 g bucatini pasta
Instructions
- Heat 2 tb oil in a medium pan, then add the breadcrumbs and lemon zest and cook until golden brown and toasty. Season with salt and pepper, then remove from the heat and set aside.
- Pour the white wine over the currants and let them soak.
- Chop the fennel bulb into ¼-inch dices, setting aside the fronds for garnish.
- Heat the remaining oil in a large pan over medium-low heat. Add the shallots/onions and cook until transluscent, about 5 minutes.
- Increase the heat, then add the garlic and diced fennel. Season with salt, hot pepper flakes, and fennel seeds and cook until the fennel is tender, about 5 minutes.
- Add the white wine and currants and cook for 2-3 minutes.
- Meanwhile bring a large pot of water to boil, season generously with salt, and cook pasta until al dente (according to instructions).
- To the other pan, add the chopped fennel fronds, capers, and pine nuts and cook until saucy, adding a few tablespoons of pasta water if needed.
- Season to taste with salt.
- 10.Scoop the pasta out of the water directly into the pan with the sauce. Increase the heat and toss vigorously, adding ¼ cup or more pasta cooking water if necessary.
- 11.Serve in warm bowls. Garnish with fennel fronds and toasted breadcrumbs.