-
1
Preheat the broiler with the rack 4 to 5 inches from the flame or element.
-
2
In a small saucepan over medium-high heat, combine the fish stock, garlic, shallot, tomato, fennel, and salt, and bring to a boil.
-
3
Decrease the heat to medium-low, cover, and simmer for about 10 minutes.
-
4
Reduce the heat to very low and keep it hot.
-
5
Line a plate with paper towels.
-
6
Pour 1 tablespoon of the olive oil into a small oven-safe skillet (that comes with a lid) over medium heat.
-
7
When it starts to shimmer, add the bread crumbs and toast until golden brown, 1 or 2 minutes, watching carefully so they dont burn.
-
8
Transfer the bread crumbs to the paper towellined plate, wipe out the skillet, and return it to the heat.
-
9
Pour the remaining 1 tablespoon of olive oil into the skillet.
-
10
When it starts to shimmer, add the bacon and saute until the bacon is browned and crispy, 2 to 3 minutes.
-
11
Use a slotted spoon to transfer the bacon to the plate with the bread crumbs.
-
12
Toss the spaghettini pieces into the skillet and cook, tossing constantly with tongs, until they are toasted brown, mottled, and look like pretzel sticks, about 5 minutes.
-
13
Pour in half of the hot fish stock, cover, and cook until it is almost absorbed, about 4 minutes.
-
14
Add the remaining stock along with the vegetables, increase the heat to high, and cook uncovered, shaking the pan occasionally, until the mixture is only slightly soupy and the spaghettini pieces are slightly firmer than al dente, another 4 to 5 minutes.
-
15
Stir in the sardines, transfer the skillet to the broiler, and broil, watching carefully so it doesnt burn, until the fideos are darkly browned in spots on top and the liquid is absorbed, 1 to 2 minutes.
-
16
Scoop the fideos onto a plate, sprinkle the bacon pieces and bread crumbs on top, and eat.
