In large skillet heat oil over moderate heat until hot. Add onion and cook, stirring occasionally, until golden. Add anchovies and cook, stirring, over low heat until melted. Add fennel, nuts, raisins and sardines and cook over low heat, stirring occasionally, for 5 minutes, or until heated through. In a large pot of boiling salted water cook the percatelli until al dente. Drain. Transfer to a serving bowl, add sardine mixture and bread crumbs and toss to combine.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.