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Directions:
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Bring a large pot of water to a boil.
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Combine the raisins, red-pepper flakes and wine in a bowl; set aside.
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In a small saute pan, melt the butter.
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Add the bread crumbs and cook, stirring, until golden brown.
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Transfer to a bowl, stir in 2 tablespoons of the olive oil and set aside.
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In a heavy skillet, heat 1/2 cup olive oil over medium-low heat.
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When hot, add the onion, garlic, fennel bulb and fennel seeds.
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Season with salt.
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Cook, stirring occasionally, until the fennel is tender, about 25 minutes.
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Add the wine mixture and the sardines, breaking them into pieces with a fork.
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Bring to a boil and gently simmer for 10 minutes.
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Add enough salt to the boiling water so that it tastes salty.
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Boil the bucatini until 'al dente', 6 to 8 minutes; strain.
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Return the pasta to the pot and set over low heat.
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Fold in the fennel-sardine mixture.
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Toss in the remaining 4 tablespoons olive oil.
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Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs.
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Season to taste with salt and pepper.
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Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each.
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Serve immediately. Serves 2.
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That's it!
