30g sultanas
2 pinches of saffron
1 large fennel bulb, trimmed
sea salt and freshly ground black pepper
1 onion, peeled
4 anchovy fillets
250g fresh sardine fillets, cleaned, scaled and pin-boned
20g blanched almonds
400g bucatini
extra virgin olive oil
30g pine nuts
1 tablespoon baby capers, rinsed
1 splash of quality white wine
1 tablespoon quality dry breadcrumbs


1.Get your ingredients started by planning them. In a bowl place the sultans and cover with tidy water. Put saffron and a sprinkling of boiling water in another pot, then set aside.
2.Trim fennel and blanch for 3 to 4 minutes in a pan with boiling salted water, then remove with a slotted spoon.
3.Cut onion, anchovy, and fennel thinly into bits. Cut the sardines roughly. Take the almonds and leave them cool in a small frying pot.
4.Return the pot to high heat, then heat the bucatini until they are al dente. Meanwhile, heat over medium - high heat 4 tablespoons of oil in a large frying pan.
5.To soften slightly, add onion and anchovies, sweat for 2 to 3 minutes. Drain the sultanas and the pine nuts and the capers and apply them to dry up.
6.Cook for a few minutes, or just cook the fish, then add the wine and leave for a few seconds to bubble.
7.In addition to the water, add the fennel and saffron and allow the Havour to combine. Use some of the cooking water, drain and add in the sauce of the bucatini.
8. Brush well over the heat and add a sprinkling of cooking water when required. If necessary, loosen it up. Taste well, then brush thoroughly on the roasted almonds.
9.Serve with the bread roots scattered on top of any reserved fennel fronds.

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