Sardine, fennel, linguine

River Cafe recipe that uses fennel, parsely, garlic with the sardines. These sardines cost merely 80p. They were fat Cornish sardines, and tasted lovely.
The recipe cooks the finely sliced fennel with the pasta, which is good - but would be great if you griddled it alongside the rest of the dish and served it all at once.

I found gutting and filleting the sardines a cinch, and would definitely get them again, they are juicy, tasty and very satisfying to eat.