Spaghetti con la Sarde

1. Prepare the Sardines

If using fresh sardines, clean and chop them into bite-sized pieces. If you're using canned sardines, simply drain and chop them. Set these aside.

2. Prepare the Fennel

Trim the fennel bulb, dice it into small pieces, and reserve the fronds for later use.

3. Start Cooking the Pasta

Bring a large pot of water to a boil. Add a generous pinch of kosher salt to the water.

4. Create the Aromatic Base

Heat a ¼ cup of olive oil in a large pot over medium heat. Add the fennel seeds and let them toast for a moment, then add the diced fennel bulb. Cook for about 6 minutes until the fennel softens and the seeds become fragrant.

5. Cook the Sardines

Add the sardines to the pot with the fennel and cook them until they turn opaque, just 1 to 2 minutes.

6. Cook the Spaghetti

Cook the spaghetti in the boiling water until it's al dente. Before draining, reserve about ¼ cup of the pasta water.

7. Combine and Toss

Add the spaghetti to the pot with the sardines and fennel. Pour in the reserved pasta water, 2 tablespoons of olive oil, the chopped fennel fronds, fennel pollen if using, and orange zest. Toss everything together.

8. Garnish and Serve

Transfer the pasta to a serving bowl. Garnish with the reserved fennel fronds, a sprinkle of fennel pollen, extra orange zest, and the golden brown bread crumbs.