1 large fennel bulb (sometimes called anise; 1 1/4 lb), any fronds chopped and stalks trimmed flush with bulb and discarded
1/8 teaspoon crumbled saffron threads
1/2 cup raisins
1/2 cup dry white wine
1 medium onion, finely chopped
1 tablespoon fennel seeds, crushed
1/2 cup extra-virgin olive oil
2 (3 3/4- to 4 3/8-ounce) cans sardines in oil, drained
1 pound perciatelli or spaghetti
1/2 cup pine nuts, toasted
1/3 cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste
Directions
Finely chop fennel bulb. Combine saffron, raisins, and wine in a bowl.
Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15 minutes.
Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste. Add bread crumbs and toss again.
