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Chef John's Pasta Con Le Sarde
Ingredients
  • ¾ cup dry bread crumbs
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 pinch saffron
  • ¼ cup white wine
  • ½ pound bucatini pasta
  • 1 cup diced yellow onion
  • 1 cup diced fennel bulb
  • salt to taste
  • ¼ cup golden raisins
  • 2 cloves garlic, minced
  • 1 anchovy fillet
  • 2 (4 ounce) cans sardines packed in oil, drained and crumbled
  • ¼ cup toasted pine nuts
  • 1 pinch red pepper flakes
  • 3 tablespoons chopped fennel fronds, or more to taste
Steps
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