Pasta Con le Sarde Sicilian Pasta With Sardines Recipe

Ingredients

• 1/2 cup (120ml) dry white wine
• 1 1/2 ounces (45g) golden raisins (about 1/4 cup)
• Pinch saffron, optional
• 4 1/2 tablespoons (67ml) extra-virgin olive oil, divided, plus more as needed
• 1/2 teaspoon ground fennel seed
• 1 1/4 ounces (35g) panko bread crumbs (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• 1 cup minced peeled and cored fennel bulb (about half of one large 1 1/2-pound fennel bulb with fronds), fronds reserved
• 1 cup minced yellow onion (about half of one large 1-pound onion)
• 4 oil-packed anchovy fillets
• 1 1/4 ounces (35g) pine nuts (about 1/4 cup), toasted
• 5 whole sardines (about 3/4 pound/340g total), filleted and cut into 1-inch pieces
• 1 pound (450g) bucatini or spaghetti

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