Cut the flower-heads from a medium sized "broccolo" and boil them in salted water. When half done, drain and set them aside; keep also their cooking water. In a deep clay-pan sauté 2 cloves of garlic, then melt in 3 fillets of salted sardinas. Add 2 tablespoons of tomato purée thinned with little water and let cook for 10 minuts, finally add the broccolo flower-heads. Salt, pepper, put a lid on and allow to cook until the vegetables is slightly overdone. At this point add 50 gms of pine-nuts, 50 gms of raisins, previously softened, and little saffron melted in hot water. In the vegetables cooking water boil 600 gms of "bucatini" until half done, then transfer them to the pan with the sauce. Mix and, after a few minuts, remove the pan from the flame, put a lid on and leave to rest for 5 to 10 minuts, then serve.