Recipe - Pasta Con Le Sarde

1 pound Fresh sardines; heads, and
Central bones removed;
wellrinsed
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Coarselychopped fennel tops
One fourth cup Raisins
2/3 cup Olive oil
2 tablespoon Red wine vinegar
1 tablespoon Toasted pine nuts; (pignoli)
1 pound Dried pasta such as
spaghetti or penne

Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of
boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted
spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile,
in a saucepan heat oil over medium heat, add sardines and saute 2 to 3
minutes, mashing with a fork. Season with salt and pepper. Add vinegar and
let it evaporate, about 2 minutes. Drain raisins, pat dry and add along
with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender,
drain and transfer to a large warmed serving dish. Pour sauce over and toss
very well. Serve immediately. This recipe yields 4 to 6