Bucatini with Sardines and Fennel

For the bucatini with sardines and fennel, gut the sardines, remove the bones, cut off the heads, wash and dry (also scale if necessary). Lightly salt and sprinkle with lemon juice. Soak the raisins in about 125 ml of water. Clean the fennel (keep the green) and cook for about 10 minutes in about 1 liter of boiling salted water. Take out the fennel, cut it into small cubes and keep the cooking water.

Pat the pickled anchovy fillets dry and chop them. Add half of the parsley and the garlic and, together with 4 tablespoons of olive oil and the fennel seeds, pound them into a paste in a mortar (or with an upturned tablespoon). Sauté the finely chopped onion in a pan in a little olive oil until translucent. Briefly sauté the fennel in it. Add the raisins and their broth, the anchovy paste, some fennel water and the pine nuts and let everything simmer on low heat. Fill the remaining fennel water with salted water, bring to a boil and cook the bucatini in it until al dente.

In a second pan, fry the sardines in a little olive oil for 2 minutes on each side, season with salt and pepper. Strain the cooked pasta and put a layer in a preheated dish. Pour anchovy sauce over it, spread some sardines on top, sprinkle with parsley and chopped fennel greens and drizzle with a little olive oil. Repeat this process until all the ingredients are used. Serve the bucatini with sardines hot.

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