Sicilian Pasta

Name: Sicilian Pasta
Ingredients: sea salt; 1 pound spaghetti not thin or angel hair; 1 tablespoon extra-virgin olive oil cold pressed, if possible; 2 cloves garlic sliced thin; 1 inch anchovy fillets packed oil; 2 inches sardines cans, packed oil; 28 ounces crushed tomatoes; 1 cup chicken stock; 1/2 cup raisins; 1/2 cup nuts untoasted pignoli; fronds handful of fresh fennel, anise, coarsely chopped, use only the delicate gree; 1/4 cup seasoned breadcrumbs

12 ingredients

5 steps

Ingredients

sea salt
1 pound spaghetti not thin or angel hair
1 tablespoon extra-virgin olive oil cold pressed, if possible
2 cloves garlic sliced thin
1 inch anchovy fillets packed oil
2 inches sardines cans, packed oil
28 ounces crushed tomatoes
1 cup chicken stock
1/2 cup raisins
1/2 cup nuts untoasted pignoli
fronds handful of fresh fennel, anise, coarsely chopped, use only the delicate gree
1/4 cup seasoned breadcrumbs

Directions

1

Boil 4-6 quarts of water with enough sea salt to emulate 'sea water'. Cook the spaghetti according to package directions.
2

Heat a thick, flat saucepan over medium to high heat. Add olive oil. When the oil ripples, add the garlic and anchovy fillets with oil.
3

When anchovies dissolve, add the sardines with oil. Saute for a minute or so. Add the tomatoes and stock. When heated through, add the raisins, pignoli nuts, and fennel.
4

When the pasta is done, toss it in the saucepan to cook a few minutes. Toss finished pasta with the breadcrumbs instead of cheese.
5

Serve in individual pasta bowls. Add a drizzle of olive oil over each serving just before reaching the table.