1 lb. linguini
2 onions
Salt & pepper
Parmesan

A:

1 can sardines in olive oil
Dab of anchovy paste or 1 sm. can anchovies, mashed
1 (12 oz.) can tomatoes

B:

12 black olives
1 1/2 tbsp. capers (or green olives)
1 1/2 tbsp. raisins
1/4 c. Pernod
Salt & pepper
Parmesan

Saute onions until soft. Add (A) ingredients and cook over medium heat 45 minutes. Add (B) ingredients and cook 5 minutes. Cook linguine al dente. Toss with sauce and sprinkle with cheese.