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1
Put the sultanas and verjuice in a bowl and soak for 1 hour, or microwave on high for 2 minutes. Drain.
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2
Scale the sardines, then cut off the heads. Slit the underbelly of each sardine and remove the entrails. Using your thumb and index finger, hold a sardine down at the point where the head meets the backbone. With your other hand, pull the head backwards, taking the backbone and tail as you go. This will leave you with a boned and butterflied ardine. Repeat with the remaining sardines, then flatten out the fillets. Rinse well under cold water, pat dry with kitchen paper and set aside.
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3
Preheat the oven to 400u00b0 F. Rub the almonds with 1 tablespoon olive oil and toast in the oven until golden brown. Rub the breadcrumbs with 2 tablespoons olive oil, then scatter on a baking tray and toast in the oven until golden brown.
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4
Roughly chop the onion and anchovies separately. Saute the onion in 1/4 cup olive oil in a frying pan until translucent. Stir in the toasted almonds, drained sultanas and chopped anchovy, then set aside.
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5
Bring a large pot of salted water to a boil and cook the spaghettini until al dente according to the manufacturer's instructions. Drain.
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6
Meanwhile, heat a knob of butter with a splash of olive oil and pan-fry the sardine fillets over medium heat for 2 minutes on the first side and 1 minute on the second, then add the chopped fennel or parsley and set aside.
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7
Toss the onion mixture, breadcrumbs and lemon juice through the cooked spaghettini and season with salt and pepper. Gently toss the sardines and fennel through the pasta and serve immediately with lemon wedges alongside.
