Spaghetti With Pilchards

Name: Spaghetti With Pilchards
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

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

Wash well and finely chop the wild fennel.
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

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

Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce.
5

Good appetite, from Franco B.