Try this delicious pasta dish:
Clean and fillet the sardines. Clean the fennel and cut into tender strips. Blanch fennel strips briefly together with fennel sprigs in salted water. Keep the cooking water. Soak the raisins in lukewarm water. Rinse and dry the anchovy fillets.
Sauté the onion in olive oil until soft. Extinguish with the white wine and bring to a boil. Add the saffron. Boil the liquid completely, add a little olive oil and the drained raisins. Sauté everything together briefly and then add the sardines. Reduce the temperature. After a few minutes add the fennel salt and pepper. Continue to sauté at a moderate temperature for 5 minutes, stirring. Add the anchovies.
Meanwhile, make the bucatini al dente in the fennel cooking water and drain. Put the pasta in the frying pan with the sauce form, stir in the toasted pine nuts and serve on the spot.
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