Pasta Con le Sarde (Sicilian Pasta w/ Sardines)

Process

1. Prep:
   1. Fennel seeds: toast and grind
   2. Fennel bulb: peel, core and mince, reserve the fronds
   3. Pine nuts: toast lightly
   4. Sardines: drain and chunk
2. Raisins
   1. Heat the wine in the microwave until steaming
   2. Add the currants and saffron (not ground)
   3. Set aside
3. Breadcrumbs
   1. Heat the oil over medium-high heat
   2. Add the ground fennel seeds, cook 20 seconds
   3. Add the breadcrumbs, cook until lightly toasted
   4. Remove from heat, mix through the pepper
4. Fish
   1. Heat the oil over medium
   2. Add the onion and fennel; cook, stirring, until soft and tender - 8 minutes
   3. Add the anchovy, cook until dissolved
   4. Add the reserved wine etc, cook until almost fully evaporated
   5. Add the pine nuts and sardines, cook until they’re just cooked through
5. Pasta & assembly
   1. Cook the pasta until al dente
   2. Drain, reserving some pasta water
   3. Mix the pasta, pasta water and the fish sauce in a skillet
   4. Heat over medium-high and cook, stirring and tossing until well-coated and the excess liquid has cooked off
   5. Mix in the minced fennel fronds
   6. Mix in the breadcrumbs, stir until heated through. Add more pasta water if necessary to make the sauce come together properly.
   7. Remove from heat and serve

Notes

If making enough for two days, keep the breadcrumbs and sauce separate until the next day and only cook enough pasta for the single serving.