Sicilian Spaghetti with Saffron, Sardines and Fennel

Pasta con le sarde is a classic Sicilian dish full of some of the best flavours from the island. If sardines aren’t your thing, you could omit them and make another Sicilian dish, pasta con le sarde a mare (pasta with the sardines still in the sea)!

2 anchovy fillets, thinly sliced 1 tablespoon fennel seeds

2 cloves garlic, 1 thinly sliced, 1 crushed

¼ cup extra virgin olive oil

1 large bulb fennel, bulb thinly sliced, fronds and tops finely chopped

2 tablespoons white wine vinegar

6 sardine fillets, roughly chopped (I used oil-preserved sardines)

1 teaspoon saffron threads, bloomed into 2 tablespoons water

¼ cup currants 500 grams dried spaghetti 1 cup coarse breadcrumbs

Place the anchovies, fennel seeds, sliced garlic and 3 tablespoons of the extra virgin olive oil in a large pan and gently heat together for 15 minutes to let the oil infuse. Increase the heat to medium and add the fennel slices and vinegar. Cook, stirring occasionally, for 10 minutes until the fennel starts to soften. Add the sardines, saffron and currants and cook for a further 10 minutes. Remove from the heat.

Meanwhile, bring a large pot of generously salted water to the boil. Cook the spaghetti for 10-12 minutes, or until al dente.

Heat the remaining 1 tablespoon olive oil in a small frying pan. Add the breadcrumbs and crushed garlic and toast, stirring occasionally, until the breadcrumbs are golden and crispy. Set aside.

Drain the spaghetti, reserving 1 cup of the cooking water.

Return the fennel mixture to the heat, add the spaghetti and cooking water and toss everything together to combine well. Sprinkle over the crispy breadcrumbs and the chopped fennel tops and fronds before serving. SERVES 4-6