2-3tbsp extra virgin olive oil
1 large onion, chopped
1 fennel bulb, halved, cored and chopped
1 heaped tsp fennel seeds, toasted
3 cloves garlic, chopped
zest of 1 orange
zest of 1 lemon
4tbsp fresh parsley, chopped
60g (2oz) pine nuts, lightly toasted
45g (1½oz) currants
220g sardines, drained
350g (12oz) spaghetti
extra virgin olive oil, to serve
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.