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Cook the pasta in a large pot of salted boiling water. Before draining, reserve some of the pasta cooking water.
Add the entire can of sardines, including the oil, to a frying pan. The sardine oil will be used to cook the rest of the ingredients and create the base of the sauce.
Add the shallot, parsley, olives, garlic, and chili flakes. Cook gently for a few minutes, breaking up the sardines with a spoon.
Add a splash of the reserved pasta water, the lemon juice, lemon zest, cumin, and fennel seeds.
Stir everything together and let it simmer for a minute or two. If the sauce is too thick, add a little more pasta water until it becomes silky and coats the pasta nicely.
Add the drained pasta to the pan and toss until everything is well combined.
Serve immediately with a little extra chopped parsley on top.