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Sardines are available most of the year. They can be bought on small trays already gutted and filleted, or whole from most fish markets. Their strong, full flavour teams well with sharp flavours such as orange, lemon and vinegar.
1. Cook the pasta in a large pan of boiling water until just tender. Drain, leaving a little of the water clinging to the pasta.
2. Season the flour with salt and pepper. Coat the sardines in the seasoned flour and dust off any excess. Heat the olive oil in a large heavy-based pan, add the prepared sardines and cook on each side for 1-2 minutes, or until golden and cooked through. Remove the oil from the pan and wipe pan clean with paper towel. Pour the hot water over the saffron and stand for 5 minutes.
3. Heat the extra olive oil in the pan. Add the garlic and saffron and cook for 30 seconds. Add the red wine vinegar and the juice, cook for 1 minute, then add the sultanas and simmer for 2-3 minutes.
4. Add the sauce and pine nuts to the pasta and toss to combine. Serve the pasta topped with the sardines.