Step 1

Preheat oven to 180°C/350°F. Add the pine nuts to a rimmed baking sheet and toast in oven until golden and fragrant - about 5 minutes. Set aside.

Step 2

Add ½ tsp of the fennel seeds to a large skillet. Set over medium-high heat. Toast the seeds until fragrant and begging to dance in the pan, about 1-2 minutes.

Step 3

Add one tablespoon of olive oil to the skillet along with one clove of minced garlic. Cook until fragrant, about 30 seconds, before adding the panko breadcrumbs. Season with salt and pepper and toss until the breadcrumbs are golden and toasted - about 2 minutes. Remove from the skillet and set aside.

Step 4

Return the now empty skillet to the heat and add 2 tbsp of olive oil, the remaining fennel seeds and the anchovy fillets. Cook stirring frequently, until the anchovies begin to dissolve - about 2 minutes.

Step 5

Add the shallot and fennel along with a generous pinch of salt. Cook, stirring frequently, until softened and translucent - 3-5 minutes. Add the remaining garlic and cook until fragrant, another 30 seconds.

Step 6

Stir in the sardines and sultanas and cook for another minute. Deglaze the pan with the wine and cook until reduced and the alcoholic smell has cooked off - another minute or two. Remove the pan from the heat.

Step 7

Bring a large pot of heavily salted water to a rolling boil and add the spaghetti. Cook for 2 minutes less than the package suggests, reserving at least 250ml (1 cup) of pasta cooking water.

Step 8

Return the skillet to medium heat and the cooked pasta along with the lemon juice, 60ml (¼ cup) of pasta cooking water and some of the fennel fronds. Toss the pasta in the sauce, adding more cooking water to adjust the consistency as needed. Turn off the heat and add in the toasted pine nuts. Serve, topping with the toasted bread crumbs and more fennel fronds.