Some versions include pine nuts, capers and currants.
In a large skillet, heat 1 tablespoon of the olive oil over medium-low heat.
Add the anchovies and stir until they begin to break down and dissolve into the oil.
Stir in the panko and fennel seeds.
Cook, stirring, for about 4 minutes, until the bread crumbs turn light brown.
Wash a big handful of the fennel fronds and wrap gently in a dish towel to dry.
Coarsely chop and set aside.
Remove the outer three or four layers of the fennel bulb and mince.
You should be left with a small bulb about half the weight of the original.
Cut into eight wedges.
Return the skillet to medium-low heat and add 1 tablespoon of the olive oil.
Use tongs to flip and cook for 5 minutes on the other side.
Transfer to a small plate.
Add the white wine and cook for 2 minutes more.
Remove from the heat.
Drain, reserving 14 cup of the cooking water.
Return the skillet to medium-high heat and add the pasta and the reserved cooking water.
Break the sardines apart with your fingers and add them to the skillet.
Toss them with the pasta until just heated through and remove the skillet from the heat.
Toss half the fennel fronds and half the bread crumbs into the pasta and divide among four plates.
Top with the caramelized fennel wedges and the remaining fennel fronds and bread crumbs.
Unlock Access to AARP Members Edition
Already a Member?Login
