New York Times
Pasta With Sardines and Fennel
Author:David Tanis
21 Ingredients
1 hour
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts. Aromatic wild fennel fronds and fresh sardines are preferred, but even if made with cultivated fennel and canned sardines, this is a magnificent dish.
Serves
1
Serves
1
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