Step 1

Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions

Step 2

Add the onion, fennel and anchovies to a frying pan set over a low-medium heat with the olive oil and fry until soft, but not coloured. The anchovies will melt into the sauce

Step 3

Once soft, add the white wine with a pinch of saffron and turn up the heat. Reduce until the pan is nearly dry then stir in the pine nuts and raisins

Step 4

Slice the sardine fillets into 3 or 4 pieces then add to the pan. Cook for 1 minute, being careful not to stir too much or the fish will fall apart

Step 5

Drain the pasta then add to the pan and gently toss to coat the pasta

Step 6

Season with a little lemon zest and a squeeze of the juice. Taste and adjust the seasoning if required

Step 7

Divide between bowls and garnish with toasted breadcrumbs and the fennel tops