Boil 1 Kilo of mountain wild fennel (to find it it is necessary to go to Sicily, as it does not exist anywhere else) in abbundant salted water. Drain them in a colander pressing them with the back of a spoon so as to let them loose all the moisture. Mince and set them aside, keep also their cooking water. Fry 2 finely sliced onions lightly in a 1/2 glass of olive-oil, then melt in 4 salted anchovy fillets. Bone 1 kilo of fresh sadines, removing head and tail, cut them into pieces and fry them in the onion mixture. Add the fennel, salt, pepper and let cook for 5 minutes. Finally put in 50 gms of raisin, previously softened in tepid water, 50 gms of pine-nuts and some saffron thinned with little water. In the fennel cooking-water boil 600 gms of "bucatini", drain them when half done and transfer them to the pan with sauce. Mixing continuously, let them finish the cooking time. This dish must be served tepid or even cold.