Fusilli with tinned sardines, fennel, lemon and anchovy crum

配料

1 small red onion

1 small bulb of fennel

6 tablespoons olive oil salt

1 small red chilli, crumbled, or red chilli flakes

1 tin of sardines zest of 1 unwaxed

lemon

1 tablespoon chopped fresh flat-leaf parsley

400g fusilli, also bucatini, spaghetti, linguine

1 small tin of anchovy fillets, drained of oil

50g soft white breadcrumbs

步骤

Bring a large pan of water to the boil for the pasta.

Peel the onion and slice thinly. Trim the fennel, discarding the tough part of the stalks but keeping the pale part and any feathery fronds, then chop them finely and set aside. Slice the bulb lengthways very thinly.

In a large frying pan over a medium heat, warm the olive oil, onion and fennel bulb along with a pinch of salt and cook, stirring until the vegetables are soft. Add the chilli and cook for a minute or so, then add the sardines, mashing gently so they break into the vegetables. Add the lemon, parsley and the chopped stalk and fennel fronds you saved, stir and put to one side.

Add salt to the pasta water, stir and add the pasta. Cook until al dente.

Make the anchovy crumbs by warming the drained anchovies in a little olive oil, then adding the crumbs and frying them over a lively flame until they have absorbed the anchovy oil and are golden.

When the pasta is almost ready, put the fennel and sardines back on the heat. Lift the cooked pasta directly into the sauce, stir well, then divide between bowls and top with the anchovy crumbs.