Serves: 6
Total Calories: 587

5 tablespoons dried currants or raisins
1 fennel bulb, trimmed (fronds reserved)
2 (3 3/4-ounce) cans oil-packed sardines
3 tablespoons olive oil
1 teaspoon red pepper flake
4 slices crusty baguette bread, cut into 1/2-inch dice
1 yellow onion, chopped
1/3 cup pine nuts
4 anchovies, chopped
1 1/2 pounds dried shaped pasta, such as farfalle or fusilli

Soak the currants or raisins in hot water for 20 minutes until plump drain and set aside.

Chop the fennel bulb and mince the fennel fronds. Reserve 2 or 3 tablespoons of the fronds for garnish.

Drain the oil from the sardine cans into a large saucepan or sauté pan. Add 1 tablespoon of the olive oil. Heat the oil over medium heat. Add the red pepper flakes and the remaining minced fennel fronds. Sauté for 1 minute.

Add the diced bread to the pan and sauté for 3 to 5 minutes, or until golden and crisp. Using a slotted spoon, transfer to paper towels to drain.

Add the remaining 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the onion and chopped fennel bulb and sauté for 10 minutes, or until soft. Add the pine nuts, anchovies, and currants. Sauté for 3 minutes. Turn off the heat.

In a large pot of salted boiling water, cook the pasta until tender but still firm to the bite, about 10 minutes.

Meanwhile, add the sardines to the saucepan and break them up with a wooden spoon. Sauté over medium heat for 5 minutes. Add the croutons and sauté for 2 minutes. Turn off the heat.

Drain the pasta, then transfer to the saucepan and toss with the sauce.

Serve in warmed shallow bowls, garnished with a dusting of the reserved fennel fronds.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 587
Calories from Fat: 90

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