(by Tamara Dey-Venturella)
1/2 c. olive oil 1 c. fresh bread crumbs 1/2 c. grated Parmesan cheese
1 – 2 t. fennel seeds 4 cloves garlic, minced 1 c. canned crushed tomato purée 3 tins (4-3/8 oz. each) boneless and skinless sardines, drained 1/4 c. chopped fresh parsley 3/4 t. salt 1/2 t. freshly ground black pepper 1 lb. spaghetti
In a large frying pan, heat 1/4 c. oil over moderate heat.
Add breadcrumbs and cook, stirring occasionally until golden, about 5 minutes.
Remove from pan and toss with Parmesan.
Set aside and wipe out pan In the same pan, heat remaining 1/4 c. oil over moderately high heat.
Add fennel seeds, and cook, stirring occasionally, until golden, 5 - 10 minutes.
Add garlic and cook, stirring 1 minute longer.
Stir in tomatoes, and bring to a simmer, cooking until thick, about 10 minutes.
Add sardines, parsley, salt, and pepper, breaking up the sardines with a fork.
Remove from heat. Cook spaghetti in boiling water until al dente.
Toss with sauce and half of the breadcrumbs.
Top with remaining breadcrumbs.
(Read Next Time, the story that accompanies this recipe.)