1. Prep the Sardines

If using fresh sardines, clean them by removing the head, tail, and backbone. Rinse well, pat dry, and cut into 3–4 pieces. Set aside.

2. Toast Pine Nuts and Breadcrumbs

In a dry pan, toast pine nuts until lightly browned. Set aside. In the same pan, add 2 tbsp olive oil and breadcrumbs. Stir until golden and crisp. Set aside.

3. Soak the Raisins & Saffron

In a small bowl, soak the raisins in ¼ cup hot water. Stir in the saffron and let it bloom.

4. Prepare the Fennel

Boil chopped fennel bulb (or wild fennel) for 3–5 minutes until soft. Drain and chop. Reserve some fronds for garnish.

5. Sauté the Aromatics

In a large skillet, heat the remaining 3 tbsp olive oil over medium heat. Add diced onion and cook until soft (5 mins). Stir in anchovies until melted into the onions.

6. Cook the Sardines

Add chopped sardines and cook gently for 2 minutes. Season with salt and pepper.

7. Build the Sauce

Add the raisin-saffron water, chopped fennel, and pine nuts. Simmer for 8–10 minutes until the mixture thickens slightly.

8. Boil the Pasta

Cook bucatini or spaghetti in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.

9. Combine and Serve

Toss pasta with the sardine sauce in the skillet. Add reserved pasta water to loosen the sauce if needed. Stir in half of the toasted breadcrumbs and fennel fronds.

10. Finish and Garnish

Drizzle with extra olive oil and top with remaining breadcrumbs. Serve hot in individual bowls.