Spaghetti con la Sardi

In a heavy based pan gently heat 2tblsp of olive oil and add the chopped onion and fennel and gently cook until the vegetables slowly become golden and soft.

Add the garlic, pine nuts and currants and then season with salt and pepper. Cook until the pine nuts are toasted and then remove from the heat.

Bring to a rapid boil a pot of salted water and cook the spaghetti.

Clean the fillets of excess scale and any large bones. Reheat the onion and fennel mixture until it starts to sauté then place the fillets on top flesh side down.

Drizzle with 2-3 tablespoons of good olive oil and then add the white wine, cover with a lid and turn the heat down. Keep an eye on them as they wont take long to cook.

Drain the spaghetti and add it to the sardines gently turn the pasta through the fish and sauce and divide it between 4 plates sprinkle with the reserved fennel tops, parsley and lemon zest.

Serve with lemon wedges..