Ingredients for 6 people:
-600 gr. of bucatini
-1 Kg. of fresh Sardinians
-1 Kg of wild fennel
-4 fillets of anchovies
salt
-2 onions
-50 gr. of grape passolina
-50 gr. of pine-seed
- saffron
- half olive oil glass

 

Preparation:

 

Boil in salty water the wild fennels.  Drain them in a colander, paying attention that they lose all their liquid. Mince them and put them and their liquid aside. In the olive oil fry two onions, in which you will cook also 4 fillets of anchovies under salt. Remove the fish-bones from the Sardinians, the heads and the tails, cut them to pieces and make them brown in the mixture  prepared previously. Joined the fennels, salt and pepper, make  cook all for five minutes. Add the grape passolina, 50 gr. of pine-seeds and  saffron diluted in  water. In the water of the fennels, boil the bucatini, drain them in half cooking and pour them in the frying pan in which you have prepared the sauce, and cook not forgetting to often mingle them. Put in a plate and serve the pasta tepid or cold .