Pasta Con Le Sarde

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3/4 pound bucatini or perciatelli pasta (use linguine or spaghetti if unavailable)

Salt to taste

1/4 cup golden or black raisins

1/4 cup olive oil

1 onion, finely diced

1 1/2 cups finely chopped fennel bulb and fronds, plus fennel fronds saved for garnish

1/4 cup tomato paste

Around 4 ounces canned sardines in olive oil, drained (see Note)

2 anchovy fillets

Pinch saffron dissolved in 2 tablespoons hot pasta water

1/3 cup pine nuts

Quality extra virgin olive oil to drizzle

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