Bring the water for the pasta to boiling, dip the fennel greens in it for a few seconds, then remove and finely chop them.
Boil the pasta in salted water until al dente.
Soak saffron in 50 ml of water. Finely chop the onion. Clean sardines: remove heads and bones. Finely chop the anchovies.

Quickly fry the breadcrumbs in olive oil until golden brown and set them aside.
For seasoning, lightly fry the garlic and pine nuts in olive oil until golden brown, add the onion, raisins, fennel, peperoncini, and fry for another couple of minutes.

Then add the anchovies, a couple of tablespoons of anchovy oil, water with saffron, sardines, tomatoes. Mix everything together, simmer for 1-2 minutes, and, for a more liquid consistency, add a little water in which the pasta was cooked.

Add the pasta to the sardines in the pan and cook until done.
Sprinkle the finished pasta with toasted crumbled bread or breadcrumbs.