Linguini with Sardines, Fennel, Onion and Lemon - Those Are Some BIG Anchovies?!

Can I tell you something I did today?



I went through the whole process of making this dish...the entire time thinking I was using ANCHOVIES.



When I opened the SARDINE can (clear as day mind you along the side and top of the tin in BIG BOLD LETTERS) I said to myself...



"Hmmm? These anchovies seem unusually large? Oh well."  and on I went...







I chopped an anchovy a sardine up and added it to olive oil, garlic and red pepper flakes simmering away in a pan on the stove...



I made sure to press the anchovy sardine pieces into the oil with the back of a spoon so the fish would all but dissolve into the oil... thus infusing the oil with just a subtle hint of that anchovy sardine flavor. 







Then I added some thinly sliced fennel, onion and just about eight cherry tomatoes...







I added a splash of white wine and cooked down the entire sauce for 12-15 minutes...







I cut up crustless French bread and flat leaf parsley...and made some buttered breadcrumbs.







In the end, I tossed everything together with 8 oz. perfectly cooked Linguini.... a touch of sea salt, fresh cracked pepper, shaved Parmesan cheese, a hefty squeeze of lemon juice and grated lemon zest....



For a delicious Mediterranean inspired pasta dish with just a subtle hint of ...WHAT?!   SARDINES!  DEEEEELICIOUS!!!!