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Print this Recipe    Spaghetti Pilchards

Spaghetti with Pilchards
(for 4 serving)

14 oz spaghetti
10 oz fresh pilchards
3.5 oz wild fennel
1 oz pine nuts
3/4 oz raisins
4 anchovy fillets
1 onion
extra virgin olive oil
salt and pepper

Wash well and finely chop the wild fennel. Brown the chopped onion
in a pan with olive oil, adding the fennel, the pine seeds, the
raisins (which have been softned in lukewarm water then drained)
and the anchovy fillets.

After a few minutes add the pilchards, wich have been cleaned and
boned and a little warm water; salt and pepper and bring the cooking
to an end.

Boil the spaghetti in abundant salted water strain once they have
reached optiumum, firm consistency and flavor with the fish sauce.

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