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.