Fusilli With Sardines

Clean and debone the sardines and place them skin side down on a large plate. Top with salt and lemon juice. Let marinate in the refrigerator for 3 hours. Remove from the refrigerator and chop. 

Place the clams in a pan with 2 Tbsp. olive oil over medium-low heat and let open. Remove from the heat and shell them.

Strain the clam cooking liquid and heat it in a large saucepan with 1/4 cup olive oil and a handful of chopped parsley. 

Cook the fusilli in a large pot of boiling salted water until al dente. Drain and toss with the wild fennel and clams for 2 minutes. Serve the pasta with the chopped sardines and freshly ground pepper to taste.