Sicilian Style Pasta With Sardines

Ingredients

• 1 large fennel bulb (sometimes called anise; 1¼ lb), any fronds chopped and stalks trimmed flush with bulb and discarded
• ⅛ teaspoon crumbled saffron threads
• ½ cup raisins
• ½ cup dry white wine
• 1 medium onion, finely chopped
• 1 tablespoon fennel seeds, crushed
• ½ cup extra-virgin olive oil
• 2 (3¾- to 4⅜-ounce) cans sardines in oil, drained
• 1 pound bucatini or spaghetti
• ½ cup pine nuts, toasted
• ⅓ cup dry bread crumbs, toasted and tossed with 2 tablespoons extra-virgin olive oil and salt to taste

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