Pasta With Fennel And Sardines

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The New York Times
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 packed cups mixed greens of fresh fennel fronds, dillweed and a few ground fennel seeds - use 1 bushy bulb fennel top with 1 bunch fresh dillweed - (see notes)

2 pinches pulverized saffron in 1/4-cup hot water

2 4-ounce cans boneless sardines packed in olive oil, preferably Italian, French or Portuguese. or 12 fresh sardines (see notes)

Freshly ground pepper

1/4 teaspoon powdered fennel seed

7 anchovy fillets, drained, rinsed and cut up

2 tablespoons currants

1/2 pound hollow spaghetti, maccheroncini, bucatini or perciatelli

2 tablespoons pine nuts

1 piece sun-dried tomato, cut into small bits, optional

1/2 cup finely chopped onions

Coarse (kosher) salt

6 tablespoons olive oil

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