Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           olive oil
   1      cup           minced onion
   4                    flat anchovies -- drained
                        --patted dry and minced
     1/3  cup           minced fresh fennel leaves
     1/4  cup           toasted pine nuts
   2      tablespoons   raisins
                        --plumped in hot water and drained
   3 3/4  ounces        sardines packed in oil -- drained
     3/4  pound         percatelli
                        toasted bread crumbs

Preparation:

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. Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6521