Instructions: To prepare the sardines first scrape away the scales using a small knife under running water Remove the back fin head and tail and prise out the backbone from head to tail.

Slit open the belly cut out the gut and using your fingers carefully cut away any bones that remain.

You should have two fillets
Choose a large frying pan that can accommodate the sardines in one layer without overlapping.

Heat the olive oil in the pan and gently cook the garlic until light brown.

Add the chilli and parsley gently place the sardine fillets on top and cook briefly.

Scatter the fennel greens on top of the sardines and season.

Do not stir the sauce too much as this will break up the sardines.

Cook the linguine and sliced fennel in a large saucepan of boiling salted water.

When the pasta is cooked drain and add to the sardines.

Pour over some extra virgin olive oil and serve immediately with the pine nuts.

Serves 6

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