Cook The Book Party Planner: Pasta With Sardines

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
809
FAT
84%
CHOL
48%
SOD
29%

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Ingredients for 4 servings

Several bunches wild fennel

1/4 cup extra-virgin olive oil

2 medium onions, finely sliced

2 salt-cured anchovies

2 pounds fresh sardines, boned and butterflied

3 tablespoons white wine

1/4 cup pine nuts

1/4 cup raisins

1 pinch saffron

1 teaspoon anchovy paste

1/2 cup bread crumbs

1 pound bucatini

Salt

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