Ingredients:
1/2 can of Lemon Sardines
5.5 ounces of spaghettoni (thicker spaghetti)
1 red onion
Anchovies to taste
0.7 ounces of raisins
0.7 ounces of pine nuts
1 drop of whiskey*
1 packet of saffron Fennel fronds
Extra Virgin Olive Oil, salt, and pepper to taste
Preparation:
Soak the raisins.
Chop the onion and sauté it in extra virgin olive oil and pepper. Add some anchovies, pour in the whiskey, and let it evaporate. Cook until the anchovies dissolve and the onion is very soft.
Blanch the fennel fronds for a few minutes, drain them, and when they are warm, chop them and place them in a skillet along with the onion. Also, add the sardines lightly chopped, a tablespoon of sardine oil, the pine nuts, the drained raisins, and the saffron dissolved in a little water, and cook for a few minutes.
In the same boiling water where you blanched the fennel fronds, add the spaghettoni and cook for about 2/3 of the time indicated on the package (about 7 minutes). Drain it when it's al dente and continue cooking it in the skillet along with the seasoning and some of the pasta cooking water. If necessary, adjust the salt. In the last minute, stir and toss with two tablespoons of Extra Virgin Olive Oil.
Serve the spaghettoni with some fennel fronds to taste and Extra Virgin Olive Oil.
*The sweetness of the whiskey is perfect for this recipe. But if you want to replace it, you can use white wine for a more traditional version.
