11. Pasta with sardines

400 g bucatini (large hollow spaghetti), 400 g pilchards (clean them and releas the backbone from the flesh), 3 bunches of wild cicely, 1 tbsp. sun-dried concentate of tomatoes, 1 onion, 4 salted anchovies without backbone, 1 tbsp. raisins, 1 tbsp. pine nuts, saffron, breadcrumbs (slighty toasted), olive oil, salt, pepper

Clean the wild cicely and cook it in plenty of salted water. Drain it well and save the water. Chop it and fry it in a little olive oil. Peel and chop the onion.

Heat the oil in a saucepan, add the onion and cook for 5 minutes until soft and golden; add the anchovies and tomato concentrate, stirring constantly with a wooden spatula for a few minutes. Add half of the pilchards, the fried cicely, raisins and pine nuts together with a pinch of saffron. Season with a little salt and pepper and continue cooking for a few minutes adding one ladeful of the water where you previously cooked the wild cicely.

Cook the bucatini in the remaining water. Drain and mix with half of the Sauce. Smear the baking-tin with oil, sprinkle it with breadcrumbs all over (eliminate the eccess bread which did not stick to the tin).

Arrange the bucatini in the baking-tin and add the remaining sauce and the raw pilchards (flattered) to each layer. Top with a layer of sardines. Gratin in the oven for half an hour.