Ingredients

• ¼ cup olive oil
• ½ fresh fennel bulb, shaved
• 2 cloves garlic, minced
• 4 oz yellow onion, diced (about ⅜-inch)
• ½ cup dry white wine
• Red pepper flakes, to taste
• 3 canned anchovies, minced
• 6 oz canned sardines, drained
• 2 Tbsp pine nuts
• 2 Tbsp currants
• Fresh parsley, chopped (to taste)
• ½ cup breadcrumbs
• 3 Tbsp olive oil (for breadcrumbs)
• Pasta of choice (such as bucatini or spaghetti), 1 lb
• Salt, to taste

Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
2. Build the Sauce
   Heat ¼ cup olive oil in a large sauté pan over medium heat. Add the diced onion, shaved fennel, and minced garlic. Sauté until softened and fragrant, about 5–7 minutes.
3. Deglaze
   Pour in the white wine and simmer until slightly reduced, scraping up any browned bits from the pan.
4. Add the Fish & Flavorings
   Stir in anchovies, sardines, red pepper flakes, pine nuts, currants, and parsley. Gently mix to combine, breaking up the sardines slightly but keeping some texture. Cook for 3–5 minutes until warmed through.
5. Prepare the Breadcrumbs
   In a separate pan, heat 3 Tbsp olive oil over medium heat. Add breadcrumbs and toast, stirring often, until golden and crisp.
6. Combine & Finish
   Add the cooked pasta to the sardine mixture, tossing to coat. Add reserved pasta water as needed for a silky consistency. Season with salt to taste.
7. Serve
   Plate the pasta and finish with toasted breadcrumbs sprinkled generously over the top.