Pasta with Sardines

Clean the Fresh sardines, remove heads, guts, and bones to obtain fillets. Set aside.

Bring a large pot of salted water to a boil. Add the Wild fennel fronds and blanch for 5-7 minutes until tender. Remove the Wild fennel fronds with a slotted spoon, reserving the cooking water. Chop the blanched Wild fennel fronds finely.

Place the Golden raisins in a small bowl and cover with warm water to rehydrate for 10 minutes. Drain and set aside.