Italian:  Fusilli con le Sarde

Instructions:

1. In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

2. In a small bowl, soak the raisins in warm water for 10 minutes. Drain and set aside.

3. In a pan, toast the pine nuts over low heat until golden brown. Set aside.

4. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute.

5. Add the sardines and sauté for 2-3 minutes, until they start to flake.

6. Add the white wine and let it simmer for 1 minute.

7. Add the fennel fronds, raisins, pine nuts, salt and pepper, and sauté for 1 more minute.

8. Add the pasta to the skillet and toss to combine.

9. Remove from heat and stir in the Pecorino cheese.

10. Serve in bowls and garnish with chopped parsley.