Linguine con Sardine from The River Café Cookbook by Rose Gray and Ruth Rogers

Ingredients

• 900 g (2 lb) fresh sardines
• 2 tablespoons olive oil
• 2 garlic cloves, peeled and finely sliced
• 2 small dried chillies, crumbled
• 2 tablespoons finely chopped flat-leaf parsley
• 2 fennel bulbs, green tops finely chopped, bulbs thinly sliced
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 250 g (9 oz) linguine
• 50 g (2 oz) pine nuts, toasted