• Put the bucatini to cook in boiling water.
  
• In a pot of water put to boil the fennel leaves cut in 3 parts.
  
• In a saute` pan, saute` the  chopped onion and garlic in olive oil.
  
• As the garlic turns blonde add the sardines and the anchovies. Break up the sardines and the anchovies with a wooden spoon in large chuncks.
  
• After 3 minutes add the currants and the pignoli.
  
• Saute` for 1 minute and add the chopped tomatoes.
  
• Add hot pepper to taste.
  
• Remove the fennel leaves from the hot water, chop into small pieces and add into the saute` pan.
• In a pot with 2 cups of hot water add the saffron and let it melt. This water will be used to color the bucatini.
  
• Drain the bucatini and put back into the pot.  Pour the saffron water and stir for a few seconds. Drain the bucatini again and pour in a serving bowl.
  
• Pour the sarde sauce over the bucatini. Garnish with fresh parsley and serve.

Buon Appetito!

PS: You can also garnish the bucatini with toasted bread crumbs.