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 cherry 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