Step 1

Heat wine in a small saucepan (or in the microwave) until it begins steaming (but not boiling).  Remove from heat.

Step 2

Add currants, red pepper flakes, and saffron (if using) to the wine.  Set aside.

Step 3

Add 1 TB olive oil to a large pan over medium-high heat until shimmering.

Step 4

Add fennel seeds and breadcrumbs, and stir until breadcrumbs are toasted and the spices are fragrant (about 2-3 minutes).  Remove breadcrumbs from pan and set aside.

Step 5

Bring a large pot of water to a boil.  Once the water reaches a rolling boil, add the bucatini.

Step 6

Boil until al dente (about 6 minutes). Reserve 1 cup of pasta water, and remove pasta from the heat.

Step 7

Meanwhile, heat remaining olive oil over medium heat in the large pan.

Step 8

Add the diced onion, fennel bulb (not fronds), and salt.  Cook about 8 minutes, until the onion and fennel have softened.

Step 9

Add garlic and anchovies, and stir until the anchovies dissolve (about 2-3 minutes).

Step 10

Increase the heat to medium-high.  Add the reserved wine mixture to the pan, and simmer until most (but not all) of the wine has boiled off.  (Stir often.)

Step 11

Add the pine nuts and sardines.  Stir gently for about 2 minutes, or until the fish is heated through.  Remove from heat.

Step 12

Add the pasta to the sauce and toss to incorporate.  If the sauce seems dry, add a splash of the reserved pasta water.  (I usually add at least one splash of pasta water, sometimes two, when cooking this meal.)Tip: If you forgot to reserve pasta water, add a splash of white wine to the sauce instead (not tap water).

Step 13

Add the reserved breadcrumbs to the pasta, and toss again.

Step 14

Serve immediately, making sure to evenly distribute the sardines, pine nuts, and currants.  Garnish with the fennel fronds.