To flavour the olive oil, put it and the skinned garlic clove in a large frying pan.

Over gentle heat, cook the garlic until it's golden brown, turning regularly (3-5 min).

Remove and discard the garlic.

Heat the oil to medium then stir in the breadcrumbs.

Cook until golden and crispy, stirring often so they brown evenly (8-10 min).

Transfer the crumbs to a piece of paper towel and leave to cool.

Put the raisins in a small bowl, cover with boiling water from a kettle and set aside.

Wipe out the frying pan and put in the oil from the tinned sardines plus extra olive oil to make it up to around 2 tbsp. Heat to moderately low.

Add the onion, fennel and garlic with a little salt and pepper.

Stirring often, cook until they're softening and turning golden brown (10-15 min), adding the pine nuts, fennel seeds and chilli flakes for the last few minutes.

Meanwhile, pour boiling water from a kettle into a saucepan, add salt and start cooking the pasta. Drain when done to your liking, but keep aside a little of the cooking water.

Turn the heat up to medium again then add the drained raisins and sardines to the frying pan. Break up the sardines a little as you stir in.

Cook for 2 minutes to heat and lightly brown the sardines.

Add the drained pasta to the pan, along with half the lemon zest. Squeeze in the juice from one half of the lemon. Stir so that the pasta is dressed with the sauce.

Stir in a small amount of the reserved pasta cooking water if the sauce seems dry.

Taste and add salt and pepper if needed.

To serve, take off the heat and stir in the parsley.

Transfer to a bowl, sprinkle over the rest of the lemon zest and squeeze over the juice from the remaining lemon half. Drizzle with more olive oil if liked

Scatter over the mollica breadcrumbs and eat.