Questa ricetta mi è stata regalata tanti anni fa da una carissima amica che purtroppo non c’è più. Io la custodisco gelosamente insieme a tante altre, e questo mi permette di ricordarla più spesso. Così con lo stesso piacere, voglio dedicarla a Barbara following me in my culinary adventure with affection and participation. The original recipe was with the sardines, but for my personal taste I made with anchovies.
Ingredients Serves 4 320 g of spaghetti
300 g of anchovies or sardines
fennel 50 g 40 g 40 g pine nuts raisins
3 anchovies, 1 packet of
1 clove garlic, saffron
extra virgin olive oil salt and pepper
Procedure Clean the fennel, removing the hard part, wash and cook in boiling salted water (in a pot with colander), drain and chop. Keep the water cooking, will be used to boil pasta. Put the raisins to soak in warm water. In a frying pan with oil, fry the garlic with the anchovies, remove it and put the anchovies clean dilescate, and cut into large pieces or leave whole if small. Add the pine nuts, raisins, drained and squeezed, fennel, saffron dissolved in a little cooking water, salt, pepper and cook for 5 minutes. Meanwhile cook the spaghetti in the cooking water, drain and pour in the sauce, add a few tablespoons of water is still warm, stir gently and serve.
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