Pasta with sardines

Preparation:

Preparation: Boil the fennel in salted water, drain and retain the water which will be used to cook the bucatini. Remove the bones and heads from the sardines. In a saucepan, fry the chopped fennel in the oil with the onion, the desalted anchovies, a little pepper, the pine nuts, the saffron diluted in a little water, the raisins soaked in warm water, then add half of the sardines. When the sardines are browned, mix everything together until you get a smooth sauce. Cook the bucatini in the fennel water. Drain them al dente and put them in a pan with two thirds of the sauce, mix well. In a pan with a little oil and a third of the leftover sauce, cook the remaining sardines. Pour everything over the bucatini and sprinkle with chopped almonds. Place the pan in a very hot oven for about ten minutes and brown the contents.