Ingredients:
500 g pasta
500 g fresh sardines
2 cloves garlic, minced
1 tsp raisins
1 tbsp bread crumbs
1 tbsp parsley, chopped
½ cup olive oil
salt
1 fennel bulb
1 tbsp pine nuts

Preparation:

1. Soak raisins in cold water.
2. Cook pasta. Drain.
3. Cook fennel bulb in salted water.
4. Scale, gut and fillet sardines.
5. In a saucepan, sautè garlic and olive oil over medium heat. Add sardines and parsley and continue to sautè and stir.
6. Drain raisins, add to sardines, season with salt. Add bread crumbs, fennel and pine nuts.
7. Add hot pasta to the skillet and toss with sardines. Serve.

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