Spaghetti With Sardine-Fennel Sauce And Spinach Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1349
FAT
213%
CHOL
90%
SOD
24%

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Ingredients for 4 servings

Salt

1 pound spaghetti or whole wheat spaghetti

6 tablespoons extra virgin olive oil (EVOO)

1 yellow onion, chopped

3 cloves garlic, finely chopped

1 bulb fennel with fronds-bulb cored and thinly sliced crosswise,fronds chopped

1 tin sardines, chopped

One can crushed tomatoes (15 ounces)

1 cup chicken or seafood broth

1/2-3/4 cup dry white wine

1/3 golden raisins

Pepper

1 tablespoon butter

1 tablespoon grainy mustard

1 tablespoon balsamic vinegar

6 cups chopped spinach

1/2 red onion, thinly sliced

1/4 cup pine nuts, toasted

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