- 1 (2 ounce) can anchovy fillets, undrained, or to taste
- 1 onion, chopped
- 1 teaspoon tomato paste
- 1 (7.5 ounce) can salmon, undrained, or more to taste
- 1/2 (7.5 ounce) can water
- 1/4 cup pine nuts, or to taste
- 1/4 cup raisins, or to taste
- salt and ground black pepper to taste
- 1 pinch saffron
- 1 (16 ounce) package spaghettini
- Pour about 2 teaspoons oil from anchovy can into a skillet over medium heat; cook and stir onion in the hot anchovy oil until softened, about 5 minutes. Add anchovy fillets; cook and stir until fish dissolves, about 5 minutes.
- Stir tomato paste into onion-anchovy mixture; add juice from canned salmon, water, pine nuts, raisins, salt, and black pepper. Cook and stir mixture until flavors have blended, about 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghettini in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Mix salmon and saffron into onion-anchovy mixture; cook until salmon is heated through, about 15 more minutes. Serve salmon sauce over spaghettini.