Pasta Con Le Sarde

• 1 pound pound linguini or bucatini (used whole wheat linguini)
• 1/2 cup fennel fronds, coursely chopped
• 1 tablespoon dried, ground fennel
• 2 cans sardines, packed in oil, drained, filleted (or 1 pound fresh sardines)
• 6 anchovies, rinsed
• 1/3 cup olive oil
• bread crumbs, toasted
• red pepper flakes to taste
• sea salt to taste

1. In a small saucepan, heat the anchovies in 1/3 cup of olive oil. With the back of a wooden spoon, mash the anchovies in the oil until well dissolved. Set aside.
2. If using fresh sardines prepare as follows: pat the sardines dry. Season with salt and pepper, and a light dusting of flour. Shake off any excess flour. Heat ~ 1 tablespoon of olive oil in a pan over medium heat, until the oil is very hot and smoking. Add the sardines to the pan, cook for 2 to 3 minutes per side until golden brown. Remove from the pan and place on paper towels to drain. De-bone the sardines. Roughly chop fillets.
3. Heat a pot of salted water over medium heat. When boiling, add the pasta. Cook to al dente, about 7 minutes.
4. Heat a couple of tablespoons of the anchovy oil in a large skillet over medium heat. Add the pasta and a touch of the pasta water. Add the sardines, fennel fronds, ground fennel seeds, the rest of the anchovy oil, red pepper flakes, and sea salt to taste. Toss lightly to combine the ingredients and cook until just warmed through, about 1 minute.
5. Place in a large serving bowl. Sprinkle some toasted breadcrumbs over the top. Garnish with a few fennel fronds.

bucatini, fennel, ground fennel, sardines, anchovies, olive oil, bread crumbs, red pepper, salt

Taken from food52.com/recipes/14358-pasta-con-le-sarde (may not work)