1 lb. dry spaghetti (not thin or angel hair)
1 T. extra virgin olive oil (cold pressed, if possible)
2 cloves garlic, sliced thin
1 (2-oz.) can anchovy fillets, packed in oil
2 (3.75-oz.) cans sardines, packed in oil
1 (28-oz.) can crushed tomatoes
1 cup chicken or vegetable stock
½ cup raisins
½ cup untoasted pignoli nuts
handful of fresh fennel (anise) fronds, coarsely chopped
(use only the delicate green ends of the fronds)
¼ cup seasoned breadcrumbs
Boil 4-6 quarts of water with enough sea salt to emulate ‘sea water’. Cook the spaghetti according to package directions.
Heat a thick, flat saucepan over medium to high heat. Add olive oil. When the oil ripples, add the garlic and anchovy fillets with oil.
When anchovies dissolve, add the sardines with oil. Saute for a minute or so. Add the tomatoes and stock. When heated through, add the raisins, pignoli nuts, and fennel.
When the pasta is done, toss it in the saucepan to cook a few minutes. Toss finished pasta with the breadcrumbs instead of cheese.
Serve in individual pasta bowls. Add a drizzle of olive oil over each serving just before reaching the table.