(Recipe adapted from “The Magic of Tinned Fish” by Chris McDade.)

Ingredients

3 tbsp. golden raisins

¼ c. panko breadcrumbs

3 tbsp. olive oil, divided

1½ tbsp. diced onions

2 tbsp. pine nuts

½ c. diced fresh fennel (optional)

1 tbsp. drained capers (optional)

1 tsp. salt, plus more as needed before serving

6 oz. dried spaghetti (I used whole wheat)

1 tin sardines, approximately 4.2 oz.

Fresh juice of half a lemon, plus more to finish, if needed

Salt and pepper, to taste

1½ tbsp. fresh chopped parsley or fennel fronds, for garnishing

Directions

Bring a large pot of water to a boil. Place raisins in a small dish and add just enough hot water to cover. Let plump for 10 minutes, then reserve the raisins and 1 tbsp. soaking water.

In a small pan, add panko and olive oil. Over medium heat, toss crumbs until evenly moistened and toasted; set aside.

Heat remaining 2 tbsp. olive oil (and/or oil from sardine can) in a large skillet over medium heat. Add onions (and fennel, if using) and pine nuts and sauté until onions (and fennel) are limp and pine nuts are toasted. Add capers and mix. Remove pan from heat.

Add 1 tsp. salt to boiling water and add pasta, stirring to separate strands and cooking according to manufacturer’s directions. Just before pasta is ready, remove ⅓ c. of water from the pot; reserve. Drain pasta and immediately add it to the large skillet.

Turn heat to low under skillet and add sardines, fresh lemon juice and reserved ⅓ c. pasta water. Use a tong to gently mix the pasta continuously until sauce has thickened and pasta becomes creamy, about two to three minutes. Taste for seasoning, adding salt and pepper, and additional lemon juice, as desired.

Use tongs to divide the pasta among two to four bowls and sprinkle each one with some of the chopped parsley or fennel fronds.

Makes two large dinner servings or four side dish servings.