Pasta con le Sarde This Pasta con le Sarde is delicate with a multitude of flavors and textures. Makes 6 servings.
	Ingredients: 1 pound fresh sardines 3 fennel bulbs with fronds 3 cups cauliflower florets 1 tablespoon tomato paste 1/2 teaspoon saffron threads, dissolved in 3/4 cup hot water 1/4 cup currants, soaked 30 minutes in warm water 1 pound hollow-type spaghetti such as bucatini or perciatelli 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 6 anchovy fillets, chopped 1/4 cup pine nuts, lightly toasted Kosher salt, freshly ground black pepper, and hot pepper flakes to taste 1 cup lightly toasted bread crumbs (10 minutes at 350F)
	Instructions: 1. Clean sardines by removing heads, innards, fins, and tails. Open each sardine with your hand and remove the backbone. 2. Trim and cut each sardine into 2 fillets, or have your fishmonger do it. 3. Wash with cool water. Pat dry. 4. Separate fronds from fennel stalks. Discard the stalks. 5. Wash, dry, and chop the fronds. You should have about 1 cup. 6. In a pot of salted water large enough for the spaghetti, blanch one fennel bulb about 10 minutes; save the others for another use. 7. Remove bulb with a strainer, chop, and set aside. 8. Blanch cauliflower until just tender, 5 to 7 minutes. 9. Set aside. Keep water hot. 10. Add tomato paste to saffron water. Blend thoroughly. 11. Add currants and set aside. 12. Cook the spaghetti in the fennel water until firm but tender. 13. Meanwhile, in a wok or large skillet, heat oil gently. 14. Cook onion and fennel bulb, stirring, until onion is translucent, 5 to 7 minutes. 15. Add garlic and anchovies, mashing the anchovies with the back of a spoon. 16. Add sardines and cook a few minutes on each side, or until they lose color. 17. Add tomato paste and saffron mixture, fennel fronds, pine nuts, and cauliflower. 18. Blend well but gently so as not to break up sardines. 19. Cook just until sauce begins to thicken. 20. When spaghetti is cooked, drain thoroughly and add to sauce. 21. Add salt, pepper, and hot pepper flakes. 22. Toss well, and adjust seasonings as necessary. 23. Add breadcrumbs and toss again. 24. Serve warm or at room temperature.

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