Brown a finely chopped onion in olive oil, add 600 g sardines, 30 g raisins, 20 g pinenuts, 50 g finely sliced almonds and a sachet of saffron threads.
Bone the sardines and fry them.
Parboil the wild fennel and add nearly all the sardines, mashing the mixture together with a wooden spoon.
Boil 400 g of bucatini pasta (also add the water from the cooked fennel).
Season the pasta with the sardine sauce and remaining fried sardines, sprinkle with toasted breadcrumbs and serve with a dry white wine.
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