Pasta with Sardines

Method

1. Finely chop the spring onion (cipollotto). Heat a generous drizzle of olive oil in a large pan or wok and add the onion. Cook gently, stirring occasionally, adding a splash of pasta cooking water to keep it moist.
2. Once the onion has softened and become creamy, add 2–3 anchovy fillets (alici sott'olio) and stir until they dissolve into the oil.
3. Add the wild fennel (finocchietto selvatico) – if using frozen, chop it while still frozen and add directly. Cook for a couple of minutes, adding more pasta water if needed.
4. Cut cherry tomatoes (pomodorini) into small pieces and add them to the pan. Stir and let them cook down until they release their juices and create a creamy base.
5. Cut sardine fillets (sarde) into small bite-sized pieces and add them to the pan. Fold gently and cook for a few minutes. Keep the heat low and add pasta water if the sauce appears dry.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta (preferably bucatini, or spaghetti) until al dente.
7. Prepare the 'mudicata' (breadcrumb topping): In a small pan, heat a little olive oil with a crushed garlic clove (in its skin) and a whole dried chili pepper. Add a handful of pine nuts and a handful of raisins. Toast until the pine nuts are golden and the raisins plump. Remove and discard the garlic and chili, then add breadcrumbs to the pan and toast, stirring constantly, until golden and fragrant. Set aside.
8. When the pasta is 30 seconds from being done, take a small amount of pasta water and dissolve a sachet of saffron in it. Pour the saffron water into the sauce and stir well. The sauce will turn a beautiful yellow.
9. Drain the pasta and transfer it to the pan with the sauce. Toss vigorously over low heat, adding a little pasta water if needed to create a creamy emulsion. Do not add extra cheese unless the sauce is too liquid (in this case the sauce bound perfectly without cheese).
10. Serve the pasta in bowls and top generously with the toasted breadcrumb mixture. Enjoy immediately.