Food & Cooking Recipes Ingredients Seafood Recipes Spaghetti con le Sarde 3.7 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 4, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Fennel pollen, a spice harvested from fennel flowers that are collected at the peak of bloom, has a sweeter and more intense flavor than the fennel seed. Try it in this spaghetti dish from chef Mario Batali's "Molto Gusto" cookbook. Ingredients 1 ¼ pounds fresh sardines or 6 ounces good canned sardines from Spain Coarse salt 6 tablespoons extra-virgin olive oil 1 tablespoon fennel seeds 1 large bulb fennel, trimmed, halved, and chopped, fronds reserved and chopped (about ¼ cup) 1 pound spaghetti 1 teaspoon fennel pollen (optional) 2 teaspoons minced or grated orange zest ½ cup coarse fresh bread crumbs Directions If using fresh sardines, scrape off any scales with a blunt knife; cut off fins. Cut off head and tail of each fish and slit open down the stomach. Pull out backbone and gut; open up fish and cut two fillets apart. Rinse well under cold running water to remove any blood; pat dry. Coarsely chop fresh or canned sardines. Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil. Meanwhile, heat 1/4 cup oil in another large pot over medium heat. Add fennel seeds and cook, stirring, until fragrant and lightly toasted, about 1 minute. Add chopped fennel and cook, stirring occasionally, until softened, about 5 minutes. Add sardines and cook, stirring occasionally, until just opaque, 1 to 2 minutes. Remove from heat. Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving about 1/2 cup pasta water. Add the pasta and 1/4 cup reserved pasta water to the sardine mixture; stir and toss over medium heat until pasta is well coated, adding a splash or two more of reserved pasta water, if necessary, to loosen the sauce. Stir in remaining 2 tablespoons olive oil; stir in half of the fennel fronds, half of the fennel pollen, if using, half of the orange zest, and half of the breadcrumbs. Transfer pasta to a large serving bowl and top with remaining fennel fronds, pollen, zest, and breadcrumbs; serve immediately. Cook's Notes Also from "Molto Gusto": Broccoli Rabe with Mozzarella Crema, Linguini with Clams, and Penne alla Puttanesca Rate it Print