Pasta, Noodles and Rice Recipes - Spaghetti with Sardines, Anchovies and Fennel Recipe

Ingredients

Serve 4

• 1 fennel head, quartered

• 8-10 tablespoons olive oil

• 2 garlic cloves, crushed

• 500 g/1 lb sardine fillets, cut into 2-3 inch pieces

• 2 large onions, finely sliced

• 1 tablespoon sultanas

• 1 tablespoon pine nuts

• 6 anchovy fillets, chopped

• 2 tablespoons chopped parsley

• 150 ml/5 fl oz dry white wine or Fish Stock

• 500 g/1 lb spaghetti

• lightly browned white breadcrumbs

• salt and pepper

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Method:

1. Cook the fennel in salted boiling water until almost tender. Drain well, reserving the cooking liquid. Chop the fennel coarsely.

2. Heat 3 tablespoons of the oil in a frying pan, add the garlic and cook gently until golden. Add the sardines and cook gently for a further 10 minutes.

3. Meanwhile, heat another 3 tablespoons of oil in a frying pan, add the onions and cook until they are soft and golden brown.

4. Add the fennel, sultanas, pine nuts, anchovies, parsley and wine or fish stock. Season lightly. Cook over a moderate heat for 10 minutes.

5. Cook the spaghetti until al dente in salted boiling water to which the fennel water has been added. Drain the pasta and place half in an ovenproof dish. Cover with half the sardines and a little of the onion and fennel.

6. Repeat the layers and sprinkle breadcrumbs and a little oil over the top. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes. Serve immediately, sprinkled with pepper.