In a frying pan with a little extra virgin olive oil, brown the diced spring onion and garlic, add the anchovy fillets and chilli pepper, and leave to meld. Add a little powdered saffron, the fennel, the raisins (pre-softened in water) and the lightly toasted pine nuts. Then add the cleaned, boned and chopped sardines, add a little water, and cook for a few minutes, making sure they are still intact.
Mix the breadcrumbs, olive oil and finely chopped herbs and chilli pepper together. Pour a little extra virgin olive oil into a non-stick pan, add the clove of garlic with its skin still on, and after a few seconds add the breadcrumbs. Toast over a low heat while stirring, until it is dry and crunchy.
Pour the pasta into salted boiling water. Once cooked, drain and toss in the frying pan with the sauce. Top with a sprinkling of “muddica atturrata”.
TIPS:
Red garlic, which is typical of the region, has a more delicate flavour; however, if it is not available it can be substituted with classic white garlic, submerged in boiling milk for a few seconds – this way it keeps its characteristic aroma, but is significantly more pleasant and digestible.
It is typical in Sicily to serve pasta and sardines with “muddica” (stale breadcrumbs) “atturrata” (toasted), also known as “poor-man’s cheese”, because historically leftover bread was used instead of cheese, which was significantly more expensive. It gives pasta dishes a crunchy element and adds flavour, because it can be mixed with ingredients as desired.
