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Linguine with Sardines, Fennel & Tomato


Serves 2-4

Kosher or sea salt

1 tin sardines packed in olive oil (about 4 ¼ oz.)

extra virgin olive oil

2-3 fat cloves of garlic, peeled, smashed, and roughly chopped

1 small or ½ large bulb fennel, fronds reserved

1/4 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

1/3 cup toasted bread crumbs

3/4 pounds dry linguine



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