Spaghetti With Pilchards

9 ingredients
5 steps

Ingredients

  • 14 ounces spaghetti
  • 10 ounces fresh pilchards
  • 3 1/2 ounces wild fennel
  • 1 ounce pine seed
  • 3/4 ounce raisins
  • 4 anchovy fillets
  • 1 white onion
  • extra virgin olive oil
  • salt & pepper

Directions

  1. 1
    Wash well and finely chop the wild fennel.
  2. 2
    Brown the chopped onion in a pan with abundant extra virgin olive oil, adding the fennel, the pine seeds, the raisins (which have been softened in lukewarm water then drained) and the anchovy fillets.
  3. 3
    After a few minutes add the pilchards, which have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end.
  4. 4
    Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce.
  5. 5
    Good appetite, from Franco B.

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