"Pasta with sarde (pilchards)"

INGREDIENTS

For 4 servings:
1 Kg mountain little fennels
500 gr pilchards
600 gr pasta (Bucatini)
2 chopped onions
6 anchovies
50 gr pine-seeds
50 gr raisins
50 gr toasted almonds
1 pinch saffron
olive oil
salt
pepper.

Boil the fennels in salted water (in that same water will cook after, the bucatini). Wash the pilchards, cut off the heads, take away the central fish-bone. Chop the fennels and brown them with the onions, the boned anchovies, the pepper,, the pine-seeds, the saffron, the raisin, the oil and 250 Gr of pilchards (the half). Boil the bucatini in the fennels water and strain; mix them with 2/3 of the sauce previously prepared. Put all in a baking pan. Pass the remaining pilchards and put them in the remaining sauce. Use this sauce to cover the bucatini in the baking pan; finally sprinkle with toasted, minced almonds and bake for 10 minutes.