Ingredients for 4 servings:
- 350 gr Ferretto Calabro Pasta Forte
- 300 gr fresh sardines
- 3 anchovy fillets in oil
- a handful of soaked raisins
- 1 white onion
- 50 gr chopped almonds
- 2 sprigs of wild fennel
- breadcrumbs or fresh breadcrumbs
- oil, salt and pepper to taste
Cook the pasta with wild fennel in boiling water. Drain the fennel, finely chop it, and add it to the pan where the anchovies have already melted. Add the rehydrated raisins, almonds, and finely chopped onion.
At this point, take the sardines, deboned and julienned, and cook them in the pan for a few minutes.
Drain the Ferretto Calabro Pasta Forte and toss them in the pan with the sardines. Season with salt and pepper. Separately, toast the breadcrumbs with a drizzle of oil, and sprinkle them over the pasta when ready. Serve hot.
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