Bring a large pan of water to the
boil, with a splash of oil, then add
the pasta. Cook following pack
instructions, adding the broccoli
for the final 5 mins.
Meanwhile, gently heat the oil
in a large pan. Add the onions
and sliced garlic, and cook
slowly for 2 mins. Add the fennel and
cook for a couple more mins, until
softened. Flake the sardines into the
pan and stir around for a few more
mins to break them up.
Tip the pasta and broccoli into the
pan with the pine nuts, raisins and
lemon juice. Toss together to let the
pasta absorb the oil, season well and
serve immediately, scattered with
lemon zest and chilli flakes.