Sicilian-Style Pasta with Sardines

• 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

1. Finely chop fennel bulb.
2. Combine saffron, raisins, and wine in a bowl.
3. 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.
4. Add wine mixture and half of sardines, breaking sardines up with a fork, and simmer 1 minute.
5. 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.
6. Toss hot pasta in a bowl with fennel sauce, remaining sardines, fennel fronds, pine nuts, and salt and pepper to taste.
7. Add bread crumbs and toss again.

fennel, crumbled saffron threads, raisins, white wine, onion, fennel seeds, extravirgin olive oil, sardines in oil, perciatelli, pine nuts, bread crumbs

Taken from www.epicurious.com/recipes/food/views/sicilian-style-pasta-with-sardines-106272 (may not work)