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1
In a hot skillet, add olive oil and saute fennel until caramelized.
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2
Remove the heads of the sardines and pull out the backbones and entrails.
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3
Select a few sardines, for garnish.
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4
Chop the rest of the sardines for the sauce, set aside.
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5
Season the sardines for garnish, to taste with salt and pepper, and coat them with the semolina flour.
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6
In a small saucepan, heat 1/2 cup of olive oil over medium heat.
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7
When the oil begins to smoke, cook each flour-coated sardine until a light golden brown, about 1 minute on each side.
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8
Using a slotted spoon, remove the sardines from the pan and set them aside to drain on a paper towel.
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9
In the skillet with the caramelized fennel, add the onions, currants, tomatoes, pine nuts and saffron.
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10
Season, to taste, with salt and pepper.
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11
Bring the sauce briefly to a boil and then lower to a simmer.
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12
Add the reserved sardines and cook, stirring occasionally with a wooden spoon, until the sardines have broken into pieces and are thoroughly mixed into the sauce, about 10 to15 minutes.
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13
If the sauce appears too thick at this point, add a little of the pasta cooking water.
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14
Bring 6 quarts of water and 2 tablespoons of salt to a rolling boil.
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15
Add the bucatini and cook until tender but still al dente.
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16
Drain the cooked pasta into a large serving bowl, add 3/4 of the sauce and stir to combine.
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17
Top with the remaining sauce and the fried sardines.
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18
This pasta tastes best if allowed to sit for several minutes, soaking up the flavors of the sauce, before it is served.
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19
Keep the pasta covered during this waiting period, then garnish with reserved fennel fronds.
