Sardine and fennel pasta

The sardine is cut off its head, open its belly, wash away the internal organs, and open it by hand.

Cut off the tails and belly bones of the hand-opened sardines. Cut them in half lengthwise, sprinkle with salt and pepper, dust with plain flour and fry in 180°C oil until crispy

Thinly slice the onion. Cut the base of the fennel and slice it into bite-sized pieces

Heat olive oil in a frying pan and fry the garlic and chili peppers

Once the garlic is golden brown, add the onion and fennel and sauté until softened

Add the fried sardines and [A], and stir-fry to loosen the sardines to make a sauce

Boil the federini for 4.5 minutes and add to the frying pan. Mix well and add a little of the cooking water if there isn't enough liquid. Season with olive oil and salt (not included in the recipe) and it's done