Spaghetti With Pilchards

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash well and finely chop the wild fennel.
  • 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.
  • 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.
  • Boil the spaghetti in abundant salted water strain once they have reached optimum, firm consistency and flavor with the fish sauce.
  • Good appetite, from Franco B.
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