Spaghetti with fish, nuts and raisins

200 g spaghetti

50 g pine nuts

2 fillet any white fish

1 fennel (optional)

4 tbsp. olive oil

2 tbsp. raisins

1 tbsp. crackers

2/3 tsp. salt sea

ground black pepper

2 tbsp oil to heat in a frying pan, put the grated pepper and salt fish fillets on both sides until Browning fry, then out the fibers, removing, if any, seeds.

In salted water to lower spaghetti, until ready to boil, drain the water, but do not throw it away.

Pour the raisins for 5 minutes with hot water, wring out, to give dry.

Fry in a dry pan nuts.

Thinly slice the fennel.

Take a deep pan, heat 1 tablespoon of oil, put the raisins, fennel, half nuts, fish, pour a little broth from the noodles, heat 1-2 minutes

Put the pasta in the pan with the remaining nuts, sprinkle with breadcrumbs and drizzle the remaining oil, stir, heat and serve spaghetti with fish, nuts and raisins to the table.