Pasta Special: Sicilian Anchovy Bucatini

Gut the anchovies, using your fingers to carefully separate the fillets from the center bone. Pull out the center bone from the head side, cut off the head with a kitchen knife. Gently rinse the fillets in cold water and dry them between paper towels. Lightly sweat the bones and heads in 2 tablespoons of olive oil, pour 200 ml of water and gently simmer for 15 minutes. Strain the stock through a fine sieve. Roast pine nuts in a frying pan without fat until golden brown. Cook the bucatini in salted water until al dente.

In the meantime, heat the remaining olive oil (3 tablespoons) in a saucepan and sauté the onion and fennel cubes until translucent. Chop the garlic and add it. Pour the anchovy stock, add raisins, saffron and toasted pine nuts, season with salt and pepper and simmer gently for 3 minutes. Add anchovy fillets and lightly bubble for another 3 min. Stir gently occasionally. Drain cooked bucatini and fold in. Divide evenly among plates Wine tip To go with the

from the Hermann Oberhausen winery, Doennhoff, Nahe.

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