Pasta with fish and fennel

Name: pasta with fish and fennel
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon pine nuts; 2 tablespoon sunflower seeds; 300 gram penne; 300 gram fusilli; 1 fennel bulb; 3 tablespoon olive oil; 1 onion; 2 tablespoon white raisin; 1 tin can anchovy fillet; 2 tin can sardines; 1 tablespoon flat leaf parsley; 1 lemon

Ingredients

2 tablespoon pine nuts
2 tablespoon sunflower seeds
300 gram penne
300 gram fusilli
1 fennel bulb
3 tablespoon olive oil

1 onion
2 tablespoon white raisin
1 tin can anchovy fillet
2 tin can sardines
1 tablespoon flat leaf parsley
1 lemon

Directions

Roast the pine nuts in a dry hot frying pan and keep separate.
Cook the pasta al dente and drain.
Boil the fennel for about 3 minutes, drain and collect the cooking liquid.
Heat the olive oil and fry the onion. Mix the onion with the raisins, half of the pine nuts, half of the anchovies, half of the sardines and a little cooking liquid from the pasta.
Spoon the pasta lightly. Divide the rest of the anchovies and sardines. Sprinkle with the parsley and the remaining pine nuts. Garnish with wedges of lemon.