Sicilian Spaghetti with Sardines and Fennel

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the spaghetti.

2. 2

   While the pasta cooks, trim and thinly slice the fennel bulb. Finely chop the onion.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the onion and fennel, and sauté for 5-7 minutes until softened and fragrant.

4. 4

   Add the pine nuts and raisins to the skillet. Cook for 2 minutes, stirring frequently, until the pine nuts are lightly toasted.

5. 5

   Add the saffron to the skillet, stirring to combine. Pour in a splash of the reserved pasta water to help the saffron infuse.

6. 6

   Gently add the sardine fillets to the skillet. Cook for 3-4 minutes, breaking them up slightly with a spoon, until just cooked through.

7. 7

   Season the mixture with salt and black pepper. Add the drained spaghetti to the skillet and toss everything together, adding more reserved pasta water if needed to create a silky sauce.

8. 8

   Serve immediately, garnished with reserved fennel fronds if desired.