Bigoli with Grilled Sardines and Fennel

• Kosher salt and freshly ground pepper
• 1 pound bigoli
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 3 cloves garlic, thinly sliced
• 1 teaspoon chile flakes
• 12 sardines, scaled and gutted
• 4 tablespoons chopped fennel fronds

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook for 1 minute less than the package directions say.
3. While the pasta is cooking, heat the olive oil, garlic, and chile flakes in a large saute pan over medium-low heat.
4. Cook gently, stirring occasionally, for 2 to 3 minutes, until the garlic is soft but not brown.
5. Brush the sardines with olive oil and season with salt and pepper on both sides and in the cavity.
6. Heat a grill pan on high.
7. Add the sardines and grill for 2 minutes on each side, or until just done.
8. When the fish are cool enough to handle, pull the meat off the bones in large chunks and add to a bowl.
9. Add the fennel, toss, and reserve.
10. Drain the bigoli and tip into the pan with the infused oil.
11. Toss to coat, and then divide among 4 shallow bowls.
12. Spoon any remaining oil over the fish and fennel and toss gently.
13. Spoon the fish over the pasta and serve.

kosher salt, bigoli, extravirgin olive oil, garlic, chile flakes, sardines, fennel fronds

Taken from www.epicurious.com/recipes/food/views/bigoli-with-grilled-sardines-and-fennel-383878 (may not work)