Elevated Portuguese Sardine Bucatini with Toasted Lemon-Garlic Breadcrumbs

Submerge the unopened sardine tins in a bowl of warm water for 3 minutes to liquefy the oils and make the fish easy to remove without breaking.

Carefully open the tins and drain the oil into a small bowl; set this flavorful oil aside. Gently slide the whole sardines onto a plate and set aside.

Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

While the pasta cooks, heat 2 tablespoons of the reserved sardine oil in a large skillet over medium heat. Add the panko breadcrumbs and a pinch of salt. Toast, stirring constantly, until golden and crispy (about 3 minutes). Transfer to a small bowl and stir in half of the lemon zest. Set aside.

In the same skillet, add the remaining reserved sardine oil (supplement with extra virgin olive oil if needed to make about 2 tablespoons). Add the sliced fennel and sauté until softened and lightly caramelized around the edges, about 5 minutes.

Add the sliced garlic and red pepper flakes to the fennel, cooking for 1 minute until fragrant. Pour in the white wine to deglaze, scraping up any browned bits, and simmer until reduced by half (about 2 minutes).

Reduce the heat to low. Add the cooked bucatini, lemon juice, remaining lemon zest, and half of the chopped parsley to the skillet. Toss to combine, adding a splash of the reserved pasta water to emulsify the oil into a glossy sauce that coats the noodles.

Gently lay the whole sardines on top of the pasta. Cover the skillet for 1 minute just to warm the fish through without breaking them up.

Divide the pasta among four bowls, ensuring each portion gets beautiful, intact pieces of sardine. Top generously with the toasted lemon breadcrumbs, remaining parsley, and reserved fennel fronds.