St. Joseph's Day Pasta

Ingredients

• 1 cup white wine
• 1/2 cup golden raisins
• 1 tsp. saffron
• 4 oz. sardines
• 4 oz. marinated anchovies
• 1 tbs. fennel pollen (+ 1 tsp.)
• 1 tsp. fennel seeds
• fennel fronds for garnish
• 1/2 cup toasted pine nuts (+ more for garnish).
• 1/2 cup fennel brunoise (between a dice and a mince)
• 1/4 cup caramelized onions
• 1/2 lb. dried bucatini, prepared al dente.
• 1 tsp. Calabrian chili oil
• Salt u0026amp; pepper to taste.

Instructions

1. 1

   Steep the raisins and saffron in the white wine overnight.

2. 2

   Marinate the anchovies and sardines in olive oil overnight.

3. 3

   Combine the fennel pollen with the breadcrumbs.

4. 4

   In a hot sauté pan, add the oil from the anchovies and sardines.

5. 5

   Add the anchovies and sardines.

6. 6

   Add the white wine / saffron marinade and the raisins.

7. 7

   Add the toasted pine nuts.

8. 8

   Add the fennel pollen (saving the additional 1 tsp.).

9. 9

   Add the fennel seeds.

10. 10

    Season with S&P. Toss.

11. 11

    Add the prepared bucatini. Toss.

12. 12

    Add the breadcrumbs and the additional fennel pollen.

13. 13

    Toss vigorously and plate.

14. 14

    Garnish with fennel fronds, additional pine nuts and a swirl of EVOO.