In a large skillet over medium heat, sauté the onion and fennel in the olive oil, add the anchovies and mash into a paste. When the onion is golden, add the sardines and Marsala wine and cook for two minutes. Dissolve saffron in the fish stock -if you don’t have fish stock, you can substitute with water – and add to the skillet. Add the raisins, toasted pine nuts, and salt and pepper and cook for five minutes.
Cook the pasta until al dente (about 2 minutes less than package directions), drain, reserve 1 cup of the cooking water, and add the pasta to the sardines. Toss together and cook for an additional minute or so – add reserved cooking water if the pasta seems too dry.
Garnish with breadcrumbs, almonds, chopped fennel fronds to serve.