RAISIN AND SAFFRON

1. Soak the raisins in a bowl of warm water.
2. Soak the saffron in a separate small cup with 2 tbsp of water.

WILD FENNEL

1. If using regular fennel, use the greenest and most tender parts of the fennel tops.
2. Bring a large pot of water to a boil.
3. Roughly mince the fennel tops and leaves.
4. Poach the minced fennel for 1 minute, then immediately transfer to a bowl of iced water to preserve color.
5. Save the fennel-flavored water.

CLEANING SARDINES

1. If using fresh sardines, rinse them thoroughly under running water to remove scales.
2. Open the stomach with your thumb and discard the offal.
3. Remove the head and separate the meat from the backbone.
4. Rinse the fillets again, dry them, and refrigerate until ready to cook.

SARDINES SAUCE

1. In a small pan over medium heat, sauté pine nuts until golden brown, then set aside.
2. Finely mince the onion.
3. Sauté the minced onion in a pan with 3 tbsp of olive oil over medium heat until smooth and translucent.
4. Rinse the raisins and add them to the pan along with the pine nuts, anchovies, and minced fennel.
5. Cook for 5 more minutes, then add the sardine fillets.
6. Sauté for 3-4 minutes, stirring until the fish starts to fall apart. Do not overcook.
7. Season with salt and add another splash of olive oil.

FINISHING

1. Toast breadcrumbs or panko in a small pan until golden brown, then set aside.
2. Cook pasta in the reserved fennel water with 4.5 tbsp of coarse salt until al dente.
3. Toss the pasta with the sardine sauce.
4. Top with toasted breadcrumbs and black pepper.
5. Serve immediately.