1. Put a large pot of well salted water on to boil
  2. Add pasta to pot when water reaches a rapid boil. Cook until al dente, drain and set aside.
  3. Meanwhile, saute diced fennel until tender in a heavy based pan with a dash of olive oil
  4. Add capers, breadcrumbs and lemon rind with a tablespoon of butter and cook until breadcrumbs are toasted. Season generously.
  5. Drain oil from sardines, debone and flake into crumb and fennel mix
  6. Combine pasta with crumbs and serve with shaved pecorino and fennel fronds