December 11, 2020
This is a variation on the Sicilian idea of spaghetti con le sarde, using mackerel instead of sardines. From my rudimentary knowledge of culinary Italian, I think it is probably called something like spaghetti con (lo) sgombro. The raisins, pine nuts and saffron betray the Moorish influences in Sicilian cooking, with fennel, chilli and lemon