Ingredients
Units
Scale
- 1/2 cup extra virgin olive oil, plus extra if needed
- 3 Tbsp. walnut oil (TFD change, original was chopped walnuts)
- 1/3 cup drained capers, rinsed once to remove salt
- 1/3 cup pitted oil-cured black olives - rinse to remove salt and lightly-chop
- 1/3 cup golden raisins, soaked in 1/2 cup hot water for 30 minutes, then drained
- 1 oz. top-quality anchovies in olive oil - rinsed to remove salt and finely minced - TFD endorses Agostino Recca brand for this recipe
- 1 oz. top-quality sardines, minced - used in traditional recipe but can be replaced with anchovy) TFD endorses King Oscar brand
- 1 Tbsp. minced garlic
- 1/3 cup chopped flat-leaf parsley, divided
- 2 1/2 tsp. crushed red pepper
- 2 1/2 tsp. microplaned orange zest
- 1 Tbsp. fennel pollen (TFD change, original was minced fennel fronds)
- 1/2 cup European pine nuts, lightly toasted in a dry, hot pan
- 2 cups plain, fine breadcrumbs
- Pinch of freshly-ground black pepper
- 1 lb. spaghetti (add a large pinch of kosher salt in pasta water as well as a large pinch of crushed saffron)
- Optional though not traditional - grated Sardinian Fiore Sardo cheese to taste (TFD change, original does not use cheese)
Instructions
- Put a large pot of water on to boil with salt and saffron.
- Combine olive oil, capers, olives, anchovies, sardines (if using), garlic, half the parsley and all the red pepper flakes in a large skillet over medium low heat and cook until the anchovies have dissolved and the garlic has lightly browned and become fragrant, about 4 to 5 minutes. (Break up the anchovies with a wooden spoon, if necessary, to help them dissolve.)
- Then, add the drained raisins, breadcrumbs and black pepper to the skillet and stir well to combine with the walnut oil and a bit of extra olive oil if the mixture seems excessively dry.
- Stir until the mixture becomes crumbly; it should have the consistency of wet sand. Cook until the breadcrumbs are toasted, about 2 to 3 minutes. Turn the heat off and remove about half the breadcrumb mixture and set it aside.
- Meanwhile, once the saffron water comes to a boil, add the pasta and cook it until al dente, according to the package instructions.
- Once the pasta is al dente, drain (reserve ¼ cup pasta water) and transfer it to the skillet with the breadcrumbs and increase the heat to medium, mainly to cook off any moisture.
- Add only a small amount of pasta water if needed to help coat the spaghetti with the breadcrumb mixture (¼ cup at most).
- Once the spaghetti has been well-coated and tossed with the breadcrumbs, turn off the heat and mix in the remaining chopped parsley, fennel pollen and orange zest.
- Transfer to a serving platter, top with a bit of the reserved breadcrumbs and serve immediately with grated fiore sardo cheese, if using.