Pasta With Anchovies - {Pasta Con Le Alice}

Recipe Ingredients

1 lb	454g / 16oz	Dry bucatoni
2		Fennel heads - thinly sliced
2		Sweet white onions - thinly sliced (medium)
3 tablespoons	45ml	Olive oil
15 tablespoons	225ml	Anchovy fillets in oil - 4 finely chopped (large)
1 tablespoon	15ml	Saffron threads - soaked in
2 tablespoons	30ml	Warm water
2 tablespoons	30ml	Currants
2 tablespoons	30ml	Pine nuts
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 cup	36g / 1.3oz	Chopped parsley and mint

Recipe Instructions

In a large pot of boiling, salted water, cook the bucatoni.

Separately, in a large saute pan, sweat the fennel and onions in 2 tablespoons of olive oil, cover and cook until almost translucent.

When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies to the onion mixture. Cook until fish is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar, and salt and pepper. Add the remaining anchovies and garnish with chopped parsley and mint.

Strain the pasta and stir in remaining 1 teaspoon olive oil. Stir in fennel-anchovy mixture. Season with salt and pepper.

This recipe yields 6 servings.

Source:
MELTING POT with Rocco DiSpirito - (Show # MP-1B56) - from the TV FOOD NETWORK

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