Sardine & Anchovy Pasta | Dorothy Lane Market

Sardine & Anchovy Pasta

PREP TIME 15 mins
COOK TIME 30 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Jan 23rd, 2025
  • BY Chef Carrie Walters

Adapted from Fishwife.

INGREDIENTS

  • ⅓ cup golden raisins or currants
  • Pinch of red chili flakes
  • ½ cup dry white wine
  • 2 tsp butter
  • ½ cup panko breadcrumbs
  • 1 lemon, zested and juiced kept separate
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • 1 fennel bulb, finely chopped and fronds reserved
  • 3 garlic cloves, sliced
  • 1 Tbsp fennel seeds
  • 1 tin Fishwife Sardines
  • 1 tin Fishwife Anchovies
  • Salt and pepper to taste
  • ½ lb Rustichella d'Abruzzo Bucatini Pasta
  • ¼ cup capers, drained

INSTRUCTIONS

1
Soak raisins or currants with red pepper flakes in wine and set aside.
2
In a large sauté pan, heat butter and toast breadcrumbs until golden. Transfer to a bowl and toss with lemon zest; season to taste with salt and pepper.
3
Wipe out pan and place back on cooktop, heating olive oil over medium heat. Sauté fennel and garlic until translucent. Season with salt and let cook until fennel is tender, about 8 minutes. Add fennel seeds and cook another 2 minutes. Add wine and raisin mixture along with sardines and anchovies (plus their oil) to the pan, breaking the tinned fish into pieces. Bring to a boil then lower the heat and simmer for 8 to 9 minutes.
4
Meanwhile, cook the pasta to al dente, reserving a little of the pasta water. Add drained hot pasta to the sauce along with the capers and about half of the breadcrumb mixture. Stir in reserved pasta water if needed.
5
Season again to taste with additional salt and pepper and the juice of the lemon. Garnish with additional seasoned breadcrumbs and fennel fronds.

IN THIS RECIPE

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Sardine & Anchovy Pasta

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 30 mins
SERVINGS 2

INGREDIENTS

  • ⅓ cup golden raisins or currants
  • Pinch of red chili flakes
  • ½ cup dry white wine
  • 2 tsp butter
  • ½ cup panko breadcrumbs
  • 1 lemon, zested and juiced kept separate
  • ¼ cup Vera Jane's Extra-Virgin Olive Oil
  • 1 fennel bulb, finely chopped and fronds reserved
  • 3 garlic cloves, sliced
  • 1 Tbsp fennel seeds
  • 1 tin Fishwife Sardines
  • 1 tin Fishwife Anchovies
  • Salt and pepper to taste
  • ½ lb Rustichella d'Abruzzo Bucatini Pasta
  • ¼ cup capers, drained

INSTRUCTIONS

1
Soak raisins or currants with red pepper flakes in wine and set aside.
2
In a large sauté pan, heat butter and toast breadcrumbs until golden. Transfer to a bowl and toss with lemon zest; season to taste with salt and pepper.
3
Wipe out pan and place back on cooktop, heating olive oil over medium heat. Sauté fennel and garlic until translucent. Season with salt and let cook until fennel is tender, about 8 minutes. Add fennel seeds and cook another 2 minutes. Add wine and raisin mixture along with sardines and anchovies (plus their oil) to the pan, breaking the tinned fish into pieces. Bring to a boil then lower the heat and simmer for 8 to 9 minutes.
4
Meanwhile, cook the pasta to al dente, reserving a little of the pasta water. Add drained hot pasta to the sauce along with the capers and about half of the breadcrumb mixture. Stir in reserved pasta water if needed.
5
Season again to taste with additional salt and pepper and the juice of the lemon. Garnish with additional seasoned breadcrumbs and fennel fronds.

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