Bigoli with Grilled Sardines and Fennel

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook for 1 minute less than the package directions say.

3. 3

   While the pasta is cooking, heat the olive oil, garlic, and chile flakes in a large saute pan over medium-low heat.

4. 4

   Cook gently, stirring occasionally, for 2 to 3 minutes, until the garlic is soft but not brown.

5. 5

   Brush the sardines with olive oil and season with salt and pepper on both sides and in the cavity.

6. 6

   Heat a grill pan on high.

7. 7

   Add the sardines and grill for 2 minutes on each side, or until just done.

8. 8

   When the fish are cool enough to handle, pull the meat off the bones in large chunks and add to a bowl.

9. 9

   Add the fennel, toss, and reserve.

10. 10

    Drain the bigoli and tip into the pan with the infused oil.

11. 11

    Toss to coat, and then divide among 4 shallow bowls.

12. 12

    Spoon any remaining oil over the fish and fennel and toss gently.

13. 13

    Spoon the fish over the pasta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.