Fennel & Sardine Spaghetti

1. Prepare Sardines

Start by preparing your sardines. If you're using fresh sardines, clean them thoroughly by removing the heads and guts with a blunt knife. Make sure there are no scales left. If you're using canned sardines, simply drain them well. Properly cleaned sardines ensure a fresh, non-bitter taste, and the flesh should look clear and bright.

2. Prepare Fennel

Trim the fennel bulb, cutting off the stalks and fronds. Reserve 0.25 cup of the fronds for later use. Dice the fennel bulb into 0.25-inch pieces. The aromatic quality of fennel adds a unique flavor that pairs wonderfully with sardines.

3. Boil Water

Bring 6 quarts of water with 3 tablespoons of kosher salt to a boil in a large pot. This salted boiling water will help season the spaghetti as it cooks, ensuring it's flavorful throughout.

4. Cook Fennel and Sardines

In another large pot, heat 0.25 cup of olive oil over medium heat. Add the fennel seeds and cook them for about a minute until they release their fragrance. Then, add the diced fennel and cook for about 5 minutes until it softens. Finally, add the sardines and cook for 1-2 minutes, allowing the flavors to meld. The sardines should break down into the mixture, creating a rich and savory sauce.

5. Cook Spaghetti

While the fennel and sardines are cooking, add the spaghetti to the boiling water and cook until al dente. This usually takes about 8-10 minutes, but check your package instructions for exact timing. Before draining, reserve 0.5 cup of the pasta water.

6. Combine Pasta and Sauce

Combine the cooked spaghetti with the sardine and fennel mixture in the large pot. Add 0.25 cup of the reserved pasta water and 2 tablespoons of olive oil. Toss well to ensure the pasta is well-coated with the sauce. If you're using fennel pollen, sprinkle it in now along with the orange zest, reserved fennel fronds, and fried bread crumbs. The pasta should look glossy and each strand should be coated with the wonderful mixture of flavors.

7. Serve

Transfer the pasta to a large serving bowl. Scatter the remaining fennel fronds, a bit more orange zest, and the remaining bread crumbs over the top. Serve immediately and enjoy the harmonious blend of fennel, sardines, and citrus.