Clean a dozen sardines and cut into pieces (except 4 to be used to decorate the dish). Boil 4 litres of salted water with 100 g of wild fennel cut into pieces (or a fennel) and retain the cooking water. In a pan stew a chopped onion with two spoons of olive oil and half a glass of white wine, leave until the liquid is reduced by two thirds. Then add half a glass of the fennel cooking water and 1 teaspoon of saffron stigma, reduce the liquid by half and mix in 4 spoons of oil and 20 g of raisins soaked in water. Cook the sardines in a pan with a little oil, salt and pepper and add to the sauce. In the meantime, cook 400 g of bucatini in the fennel cooking water according to the instructions on the packet. Serve the pasta with the sauce, 20 g of toasted pine nuts and a whole fried sardine on each plate.