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Pasta con le Sarde

In this video, you’ll see how to make a simple, Sicilian pasta with sardines and fennel in a saffron-infused white wine sauce. Use fresh sardines or canned sardines packed in olive oil. For the fennel, you’ll use both the wispy green leaves and the bulb. Chef John’s pasta of choice is bucatini, the thick, hollow spaghetti. Garnish with crispy fried breadcrumbs and fresh fennel leaves.

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