- Portion size 4 servings
In small bowl, soak raisins in hot water; set aside.
Cut top stems off fennel, reserving feathery greens. Cut lengthwise into quarters.
In large pot of boiling salted water, cook fennel for 8 minutes. Drain and let cool.
Cut into 1/2-inch (1 cm) cubes and place in separate bowl.
Using chef's knife, mince anchovies; add to fennel along with parsley, garlic and lemon rind; set aside.
Dredge sardines in flour.
In large skillet, heat oil over medium-high heat; cook sardines for 5 minutes, turning once. Remove sardines to paper towel lined plate.
Add onion to skillet; cook for 4 minutes or until starting to colour.
Add pine nuts and drained raisins; cook for 1 minute, stirring frequently.
Add salt and fennel mixture; cook over medium heat for about 10 minutes or until fennel and onion are very tender.
Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.
Drain and add to skillet; toss to coat with sauce.
Place in large serving bowl, arrange sardines around edge.
Sprinkle with reserved feathery greens.