Caramelized Fennel, Celery, and Sardine Pasta

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Recipe from from the Test Kitchen at Martha Stewart

Ingredients to get through Salinity:

• 1 can Sardines packed in olive oil
• 10 ounces Pasta (instead of short tubes)
• Sea Salt

Ingredients to get elsewhere:

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large bulb fennel, trimmed, cored, and thinly sliced, plus ¼ cup chopped fennel fronds
• 2 stalks celery, thinly sliced on the bias, plus ¼ cup celery leaves
• 3 cloves garlic, thinly sliced
• Freshly ground pepper
• Grated zest of 1 lemon

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