 | Boil water with fennel |
| cleanse and rinse the sardines, peel and chop the garlic and soak the sultana/raisins |  |
 | fry slightly into both the oils the pine seeds and garlic |
| add the sardines. |  |
 | stir well until the sardines will be melted |
| add the saffron |  |
 | squeeze the sultana/raisins to dry and add. Stir again |
| remove the fennel from the pot, salt the water and add the pasta |  |
 | cut the tomatoes to small cubes and add to the sauce |
| coat with flour and fry some sardines for garnishing |  |
 | in a small pan fry slightly the crumbled bread in olive oil with a pinch of salt |
| drain the pasta and add to the sauce, together with the toasted crumbled bread. Stir. |  |
 | garnish with the fried sardines and serve |
