Method

• 1.
  Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1 cup (250ml) water.

• 2.
  Meanwhile, heat half the oil in a frypan over medium heat, then add breadcrumbs and cook, tossing, for 2-3 minutes until golden. Transfer crumbs to a bowl and wipe pan clean.
• 3.
  Heat remaining 75ml oil in the pan over medium heat.
• 4.
  Add onion and fennel, and cook, stirring, for 2-3 minutes until translucent. Add tomato paste and cook, stirring, for a few seconds. Add anchovies and cook, stirring, for 1 minute or until melted and combined. Add wine and bring to a simmer. Add sardine fillets, sultanas, pine nuts and saffron, then stir to combine. Add enough of the reserved cooking water to loosen the mixture, then cook, stirring occasionally, for 5-6 minutes until slightly reduced. Season, then toss sauce with the bucatini.
• 5.
  To serve, scatter the pasta with the toasted breadcrumbs and top with the reserved fennel fronds.