Ingredients:
4 sardines
Bunch of wild fennel (or 50g fennel seeds)
Salt
1 small onion
100ml olive oil
A few strands of saffron
Pepper
2-4 anchovy fillets, according to taste
2 tbsp. sultanas
1 glass white wine
1 tbsp. pine nuts
4 tbsp. roasted almonds
400g bucatini, or spaghetti

Preparation:
Clean and filet sardines. Clean fennel and remove green leaves, chopping them finely and blanching them for around five minutes in lightly salted water. Retain the hot water for later. Soften sultanas in lukewarm water. Give the anchovy fillets a good rinse to reduce saltiness.

Method:
Finely chop the onion and sautée in half of the olive oil until translucent. Add the white wine and bring to the boil. Stir in the saffron. When the liquid has been reduced, add the rest of the oil and mix until smooth. Add the pine nuts and the drained sultanas. Sautée briefly before adding the sardines. Reduce the heat. After around 10 minutes, add the fennel (or the fennel seeds), and season with salt and pepper. Cook over a moderate heat for another five minutes, before adding the anchovies. At the same time, cook the pasta in the fennel water until al dente. When it's done, add the pasta to the sauce and stir in the roasted almonds. Serve immediately.