With fresh sardines and wild fennel, this bucatini recipe has a few less common ingredients (outside of Italy, at least), though the extra search is worth it. Specialty Italian stores may have what you are looking for, or in a pinch, you can make a few substitutions. If you can’t find fresh sardines, high quality canned sardines may be used. Simply drain two or three four-ounce cans and fillet the sardines.
In addition, dill is an acceptable substitute for wild fennel, or finocchio selvatico. Bucatini, the pasta typically used in this recipe, is a thick, hollow spaghetti that pairs well with the texture of the sauce. Bucatini pasta is used for other famous bucatini recipes: bucatini all’Amatriciana , bucatini cacio e pepe, bucatini alla gricia and bucatini alla carbonara.