Steps

1. Remove the heads from the sardines and open the belly to remove the entrails.
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2. Rinse the sardines after removing the entrails. Clean the bloodline and the dark thin skin from the belly. Key Tip: Sardines are delicate, so work quickly without soaking them in water for too long.
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3. Thoroughly pat the rinsed sardines dry with paper towels.
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4. Fillet the sardines by hand. Open them along the backbone with your thumb and peel the flesh away from the tail towards the head.
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5. Cut off or remove the tail and dorsal fins from the filleted sardines by hand. Key Tip: This also removes small bones. Ensure the dorsal fin, which can remain in the mouth, is thoroughly removed.
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6. Evenly season the entire surface of the filleted sardines with salt.
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7. Heat olive oil in a frying pan and place the sardines skin-side down to cook. Key Tip: Start with high heat, then reduce to low to achieve a crispy surface.
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8. Add butter to the frying pan while the sardines are cooking.
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9. Flip the sardines and cook the other side just until lightly done.
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10. Remove the cooked sardines and drain off excess oil.
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11. Cut the cooked sardines diagonally into pieces that will easily mix with the pasta.
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12. Discard excess oil from the frying pan used for cooking the sardines, and use the same pan to make the sauce.
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13. Add olive oil to the frying pan, then add minced garlic and sliced chili pepper. Key Tip: Cook the garlic over low heat, without burning, to slowly release its aroma.
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14. Add the cut sardines to the frying pan and extract their flavor and aroma.
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15. Once the garlic and chili pepper are fragrant, add capers.
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16. Turn off the heat temporarily and add pasta water.
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17. Remove the thick stems from the Italian parsley and roughly chop the leaves.
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18. Prepare the pine nuts. (Lightly toast them if desired.)
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19. Grind the fennel seeds with a mill and add them. Key Tip: Fennel seeds help eliminate the fishy odor of oily fish and enhance its aroma. Grinding them releases more fragrance.
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20. Cook the pasta until al dente.
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21. Reduce the sauce and toss the al dente pasta with the sauce. Key Tip: Allow the pasta to absorb the liquid, infusing it with the sauce, ingredients, and the umami of the sardines.
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22. For the finishing touch, add chopped Italian parsley and a little extra olive oil.
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23. Plate the pasta and, if desired, sprinkle with more ground fennel seeds and black pepper. Key Tip: If you find the fishy smell of oily fish bothersome, try coating it with potato starch for a crispy texture, or add aromatic ingredients like fennel seeds, black pepper, and pine nuts.
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