Heat the oil and sauté the onion, fennel, seeds, garlic and zest and gently cook until soft, about 10mins. Add the parsley, pine nuts and currants, then flake in the sardines. Season.
Cook the pasta in plenty of boiling, salted water until al dente. Drain and return to the pan. Add the sardine mixture and toss together gently. Try not to break up the sardines too much.
Serve with a splash of olive oil and freshly ground black pepper.
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