Sardine and Fennel Pasta

In a large skillet over medium heat, add olive oil. Once hot, add the thinly sliced fennel and onion.

Season the vegetables with salt to help them sweat and cook down until softened.

Meanwhile, bring a large pot of water to a boil. Add the spaghetti and season the water generously with salt.

Add the entire can of sardines, including the oil, to the softened fennel and onion mixture.

Use tongs to break up the sardines and continue to cook, stirring occasionally, until the sardines have broken down and melted into the sauce.

Grate the garlic directly into the pan and stir to combine.

In a separate pan, cook the fresh chopped sardines. Squeeze the juice from a charred lemon half over the sardines as they cook.

Finely chop the fresh parsley and fennel fronds together.

Once the pasta is al dente, drain it and add it to the skillet with the sardine and fennel sauce.

Add the chopped herbs and the cooked fresh sardines to the pasta. Toss everything together until well combined.

Transfer the pasta to a large serving bowl. Drizzle with extra virgin olive oil and garnish with toasted breadcrumbs and pine nuts before serving.