| Boil water with fennel |
cleanse and rinse the sardines, peel and chop the garlic and soak the sultana/raisins | |
| fry slightly into both the oils the pine seeds and garlic |
add the sardines. | |
| stir well until the sardines will be melted |
add the saffron | |
| squeeze the sultana/raisins to dry and add. Stir again |
remove the fennel from the pot, salt the water and add the pasta | |
| cut the cherry tomatoes to small cubes and add to the sauce |
coat with flour and fry some sardines for garnishing | |
| in a small pan fry slightly the crumbled bread in olive oil with a pinch of salt |
drain the pasta and add to the sauce, together with the toasted crumbled bread. Stir. | |
| garnish with the fried sardines and serve |