Pasta with sardines, a classic from Sicily.

Cut a fennel bulb into thin slices and fry, covered, with a chopped shallot, some fennel seeds and finely chopped red chilli,
until starting to soften but not coloured. Chop a couple of scaled and filleted sardines and add to the pan, together with
a few raisins and some pine nuts and fry for another 10 minutes, stirring from time to time, until the sardines have broken down.
Add a small glass of dry white wine and simmer gently for another 5 minutes, until the sauce has thickened slightly. Season with
freshly ground black pepper and keep warm. Meanwhile, put linguine on to boil in plenty of salted water, and fry more sardine
fillets in a little olive oil. When the pasta is cooked, drain and mix well with the fennel sauce. Serve in warm bowls,
topped with the fried sardines and garnished with fennel fronds.