Method
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Place a pot of water over high heat and bring it to a boil.
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Clean and debone the sardines by hand. Break them into chunks and set aside.
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Separate the leafy tops and smaller stems of the fennel from the main bulb. Finely chop the tops and place them in cold water to keep them crisp. Dice the fennel bulb into small cubes (as you would an onion) and set aside.
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Salt the boiling water, then add the pasta.
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In a pan over low heat, melt a knob of butter with a clove of garlic.
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Increase the heat to medium-high and sauté the diced fennel. Lightly salt and cook for a few minutes until it begins to soften. Add the sardines and cook briefly, stirring gently.
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When the pasta is al dente, transfer it directly into the pan with the sauce.
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Add a small amount of pasta cooking water to create a creamy, emulsified sauce. It should be silky, not watery.
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Remove the pan from the heat. Add the chopped fennel tops, lemon zest, and lemon juice. Add more pasta water if needed to loosen the sauce.
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Finish with a drizzle of chili oil and a sprinkle of fennel tops, then serve immediately.
