servings
- 200 g tagliatelle
- 1 tin Bertrand’s cumin and raisin sardines
- 20 g sultanas
- 15 g toasted pine nuts
- ¼ fennel bulb
- 3 tbsp good virgin olive oil
- 3 anchovy fillets in oil
- Freshly ground black pepper
- A few sprigs of dill
- Cook the fennel in salted water for 15 minutes, then remove and cut into small cubes. Reserve the cooking water.
- Heat the olive oil in a pan over medium heat. Fry the sultanas, pine nuts, fennel and anchovies (cut into small pieces) for 5 minutes. Season with pepper and add the slightly crushed sardines. Keep warm.
- Meanwhile, cook the tagliatelle al dente in the reserved fennel water (adding more water if needed). Drain and mix with the sardine sauce.
- Serve in deep plates and garnish with a few sprigs of dill.