Spaghetti With Pilchards
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
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
- 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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