Pasta with Sardines

Method

1. Clean the wild fennel by removing the tough parts, then boil the tender parts in salted water for 3-4 minutes. Drain, squeeze out excess water, and chop finely.
2. Prepare the saffron water: toast the saffron pistils in a pan for a few seconds, then add a little water and bring to a boil. Turn off and let steep for 15-20 minutes until the water is deeply yellow.
3. Prepare the breadcrumb topping: in a food processor, blend bread (made from durum wheat) with tomato sauce, extra virgin olive oil, garlic, wild oregano, chili pepper, and parsley. Pass through a coarse sieve to obtain uniform crumbs. Toast the crumbs in a pan with a pinch of salt until golden and crisp.
4. Clean the sardines: remove the heads, ventral and dorsal spines, then open the fish and remove the central bone. Rinse in ice water to keep the meat firm and shiny. Drain and dry.
5. In a large pan, heat extra virgin olive oil and add anchovies in oil, letting them dissolve. Add sliced spring onion and garlic, then chili pepper. Stir in pine nuts and raisins.
6. Add the saffron water and the chopped wild fennel to the pan. Add the cleaned sardines, cut into pieces. Add a little water to create a sauce; season with salt. Cook gently until the sardines are just done.
7. Cook the pasta (spaghetti or thick spaghetti) in the reserved wild fennel water. Drain very al dente and transfer to the pan with the sardine sauce. Toss over high heat for no more than 60 seconds, adding a drizzle of extra virgin olive oil, until creamy.
8. Serve the pasta, topped generously with the toasted breadcrumb mixture (pan grattato).