Instructions: Combine all ingredients except pasta in medium mixing bowl. Let marinate, preferably at room temperature, for at least 4 hours. If refrigeration is necessary, remove from refrigerator and bring back to room temperature at least 1 hour before serving. Cook pasta in abundant boiling salted water until it is al dente. Quickly drain and place in shallow serving bowl. Toss with sardine-fennel mixture. Serve pasta hot or at room temperature.

Note: Look for the very round female fennel bulbs. They are much sweeter than the flat male bulbs.

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