Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve 60 ml pasta water, then drain.
While pasta cooks, heat olive oil in a skillet over medium heat. Add sliced fennel and cook 5-6 minutes until tender.
Stir in sardines, raisins, and pine nuts. Add lemon zest and lemon juice; warm gently 1-2 minutes, breaking up sardines slightly.
Toss in cooked spaghetti with a splash of reserved pasta water to loosen into a glossy sauce.
Season with black pepper and salt as needed (sardines may be salty). Serve hot.
Estimated macros
34 gProtein
74 gCarbohydrates
22 gFat
7 gFiber
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