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Linguine Pasta with Sardines, Fennel & Tomato
Ingredients
  • 1 pinch Kosher or sea salt
  • 1 tin sardines packed in olive oil (about 4 ¼ oz.)
  • 1 splash extra virgin olive oil
  • 2 fat cloves of garlic, peeled, smashed, and roughly chopped (up to 3 cloves total, to taste)
  • 1 small or ½ large bulb fennel, fronds reserved
  • ¼ teaspoon red chile flakes, or more to taste
  • 1 cup canned peeled tomatoes with their juice, gently crushed
  • 2 ounces white (dry) vermouth
  • 1 medium lemon, juice and zest
  • ⅓ cup toasted bread crumbs
  • ¾ pound dry linguine
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