Pasta with sardines, fennel, raisins and pine nuts

Method

1. If preparing original and lighter portions together, set aside the ingredients and quantities shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the quantities given for the whole preparation between the pans or bowls, rather than using the full quantity in each. Cover the raisins and saffron with the 100 g of lukewarm water in a bowl. Slice the fennel into 2 mm strips, set aside the fronds and pat the sardine fillets dry with kitchen paper. Bring the pasta water to the boil in a suitable saucepan (reference: 2 litres for two portions).
2. Toast the pine nuts in a dry sauté pan over a medium heat for 2 minutes, stirring, then set aside. Add 10 g of oil and the breadcrumbs to the same pan, stir for 3 minutes until hazelnut brown, then transfer to a bowl.
3. Pour the remaining 25 g of oil into the sauté pan. Add the onion, fennel, fennel seeds and the 2 g of salt. Sweat over a medium heat for 5 minutes without letting them brown deeply, then add the raisins, their saffron soaking water and the pepper. Cover and cook gently over a low heat for 12 minutes; the fennel should yield to a spoon. If the base of the pan dries out, add a spoonful of hot water from the saucepan; the pasta is not cooking in it yet.
4. Once the fennel is tender, if preparing any portions without fish, divide the sauce between the pans according to the portions planned, before it comes into contact with the sardines. Add the 20 g of salt to the pasta water and put in the spaghetti. Plan to transfer it straight into the sauce 1 minute before the packet cooking time is up; note the point on the timer 5 minutes before this transfer, when you will start the next step.
5. Five minutes before the spaghetti is due to be transferred, lay the fillets in their fennel sauce, cover and cook gently for 4–5 minutes: the flesh should turn opaque and flake without drying out. If using cannellini beans, warm them in their own frying pan at the same time, as described in the variation. Stir the sardines gently to break some of them into the sauce; if they are ready before the pasta, take their pan off the heat. Just before transferring the pasta, reserve 150 g of cooking water, then drain the spaghetti and put it straight into the prepared sauce or sauces, without leaving it to stand separately. Stir in the pine nuts and cook for another minute over a low heat with a few spoonfuls of cooking water.
6. Turn off the heat. Divide the pasta between the plates with all its sauce, then add the finely chopped fennel fronds and the golden breadcrumbs at the last moment so that the crumbs stay crisp.

Variants and their steps remain below the recipe.