Equipment
Ingredients
Preparation
- 40 g raisins, dried
- 1 saffron threads
- 60 ml hot water
Crunchy Topping (Muddica)
- 50 g panko or coarse breadcrumbs
- 15 ml olive oil
Pasta & Sauce Base
- 400 g bucatini or spaghetti, dry
- 60 ml extra virgin olive oil
- 1 fennel bulb, diced, fronds reserved
- 1 yellow onion, finely diced
- 4 anchovy fillets
- 30 g pine nuts
- 240 g canned sardines in olive oil, drained
Nutrition (per serving)
Method
Place the raisins and saffron threads in a small bowl. Pour the hot water over them and let them steep for at least 10 minutes to bloom the saffron and plump the fruit.
In a large dry skillet over medium heat (175°C/350°F), combine the breadcrumbs and 15ml olive oil. Toast, stirring constantly, until golden brown. Remove immediately to a bowl to prevent burning.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions (it will finish cooking in the sauce). Reserve 250ml of starchy pasta water before draining.
While pasta cooks, wipe out the skillet and heat 60ml olive oil over medium heat (175°C/350°F). Add the diced fennel and onion. Sauté for 8-10 minutes until soft and beginning to caramelize.
Add the anchovy fillets and pine nuts to the skillet. Stir and mash the anchovies into the oil until they dissolve completely.
Pour the raisin and saffron mixture (including the liquid) into the skillet. Add the drained sardines, breaking them up slightly into large chunks (do not mash them into a paste). Simmer for 1 minute.
Add the drained pasta and 100ml of the reserved pasta water to the skillet. Increase heat to high. Toss vigorously for 1-2 minutes until the liquid emulsifies into a glossy sauce that clings to the pasta. Add more pasta water if the pan looks dry.
Remove from heat. Serve immediately topped with the toasted breadcrumbs and reserved fennel fronds.
Chef's Notes
- The 'muddica' (toasted breadcrumbs) acts as the 'cheese' in this dish. Traditional Sicilian seafood pasta rarely uses parmesan, as the dairy clashes with the fish oils.
- Do not rinse the sardines excessively; the oil they are packed in is flavorful. Just drain the excess.
- Bucatini is the ideal shape because the hole running through the center traps the flavorful saffron sauce, but spaghetti or linguine are acceptable substitutes.
- If you can find wild fennel fronds, use them in abundance; they have a more potent anise flavor than the cultivated bulb.
Storage
Refrigerator: 2 days — Breadcrumbs will lose crunch; store topping separately if possible.
Reheating: Sauté gently in a pan with a splash of water to re-emulsify the sauce.
