Ingredients

• 150g/5½oz buccatini or spaghetti
• 1 onion
• finely chopped
• 1 fennel bulb
• thinly sliced
• pinch fennel seeds
• 3 anchovy fillets
• 150g/5½oz sardine fillets
• 30ml/1fl oz dry white wine
• 3 tbsp sultanas
• 2 tbsp pine nuts
• toasted
• 100g/3½oz fresh breadcrumbs
• toasted

Directions

• Bring a large pan of salted water to the boil and add the buccatini. Cook according to the packet instructions
• or until al dente.
• Heat the oil in a pan over a medium heat. Add the onion
• fennel and fennel seeds and cook for 5 minutes until softened. Add the anchovies and mash with the back of spoon.
• Add the sardines and pour in the wine. Allow to bubble until reduced
• cover and cook for a few minutes
• until the sardines are cooked through.
• Drain the pasta and add to the sardines with the sultanas and pine nuts. Stir well
• sprinkle over the breadcrumbs and serve.