by Federico_
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Federico_'s Notes:
Expand1 large bunch fennel greens Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 medium onion, diced Ask a question about this ingredient
1 can achovy filets, drained Ask a question about this ingredient
1 can sardines, drained and diced Ask a question about this ingredient
2 heaping tablespoons, pine nuts Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1 pound Spaghetti or perciatelli (see note) Ask a question about this ingredient
Boil the fennel greens in a large pot of water until tender. Remove and cut up into small pieces with scissors or chop in blender. Save the fennel flavored water.
Ask a question about this stepHeat oil in a medium skillet and saute the onions and anchovies until the onions are translucent. Add the sardines, pine nuts and salt and pepper Add the cut up fennel greens to the sardine mixture with a little of the saved water to give the sauce a desired consistency. Simmer over very low heat until the pasta is ready.
Ask a question about this stepBoil the pasta in the remaining saved fennel water. Drain the pasta through a colander then return to empty pot mixing in half of the sauce and stir. Serve each individual pasta dish with more of the fennel sauce on top and/or pass additional sauce separately.
Ask a question about this stepTried this last night with pasta, fennel, and sardine enthusiasts. It came out bland, even with the addition of hot pepper flakes. So disappointed.
The greens are attached to long stems...for this recipe I cut just about an inch below the spot where the green meets the white bulb and when the green stems are softened, take them out and chop them up along with a small amount of the bulb.
When you specify "fennel greens" are you just using the top feathery part, or do you include the bulb too?
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
 with Sardines, Anchovies, and Fennel Sauce){kind=link}
Sorry about that sl(i)m, although bland is not a word I would use when I've made it. Hard to understand how with fennel, onions, a can of anchovies, and a can of sardines as well as red pepper it could end up bland. Who knows? I'll make it again later this week and see if it needs any tweaks.