Linguine with Sardines, Fennel & Tomato

INGREDIENTS

• extra virgin olive oil
• 1 medium lemon, juice and zest
• 2 ounces white (dry) vermouth
• 2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
• 1 small or ½ large bulb fennel, fronds reserved
• 1 tin sardines packed in olive oil (about 4 ¼ oz.)
• 3/4 pounds dry linguine
• Kosher or sea salt
• 1/4 teaspoon red chile flakes, or more to taste
• 1 cup canned peeled tomatoes with their juice, gently crushed
• 1/3 cup toasted bread crumbs