Spaghetti with Fresh Sardines and Wild Fennel
Dive into the heart of Mediterranean flavors with this exquisite Spaghetti with Fresh Sardines and Wild Fennel recipe, a dish that brings the sea's bounty to your table with a hint of aromatic greens.
Equipment
- Large pot
- Colander
- Large skillet
- Chef's knife
- Cutting board
- Spatula
- Measuring cups and spoons
- Zester
Ingredients
- 12 ounces Spaghetti
- 1 pound Fresh sardines, cleaned and filleted
- 1 cup Wild fennel fronds, roughly chopped
- 3 tablespoons Extra virgin olive oil
- 3 Garlic cloves, finely sliced
- 1/2 teaspoon Red chili flakes
- 1 Fresh lemon zest from 1 lemon
- 1/2 cup White wine
- 1/4 cup Pine nuts, toasted
- 1/4 cup Raisins
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup Reserved pasta water
Instructions
- Prepare the Ingredients: Begin by cleaning the sardines and filleting them, if not done already. Roughly chop the wild fennel fronds, slice the garlic cloves, zest the lemon, and measure out the rest of your ingredients.
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water for later use.
- Sauté the Aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red chili flakes, sautéing until the garlic is golden and fragrant, about 2 minutes.
- Add the Sardines: Increase the heat to medium-high and add the sardine fillets, breaking them into smaller pieces with a spatula. Cook until they are just starting to brown, about 3 minutes.
- Deglaze with Wine: Pour in the white wine and allow it to reduce by half, which should take about 4 minutes, scraping any bits off the bottom of the pan.
- Incorporate Fennel and Seasonings: Stir in the wild fennel fronds, lemon zest, toasted pine nuts, and raisins. Season with salt and freshly ground black pepper to taste. Cook for an additional 2 minutes, allowing the flavors to meld together.
- Combine with Spaghetti: Add the drained spaghetti to the skillet, tossing to combine with the sardine mixture. If the sauce seems too dry, add some of the reserved pasta water to reach your desired consistency.
- Serve: Divide the spaghetti with fresh sardines and wild fennel among plates, garnish with additional fennel fronds if desired, and serve immediately.
Notes
Wild fennel can be foraged in the spring and summer months; however, if unavailable, you can substitute with fennel seeds or bulb fronds.
To add a touch of brightness, consider a squeeze of fresh lemon juice just before serving.
Ensure your sardines are fresh for the best flavor; frozen can be used as a substitute if necessary, but be sure to thaw them properly.