In a pan, bring 3 liters of water to the boil, then add the dill and boil it for 5 minutes. Drain the dill and keep the cooking water as you will use it to boil the pasta.
Prepare the saffron water: toast the saffron pistils in a saucepan for a couple of minutes, then add the water and bring to a boil. When it starts to boil, turn off the heat and let it rest for 15-20 minutes.
Peel and finely chop the onion, then fry in a pan with some olive oil, chopped garlic and anchovies.
After a few minutes, pour in the saffron water and add the chopped dill. Also add the raisins and pine nuts. Mix well, then add the sardines. Season with salt. In the meantime, bring the fennel cooking water to a boil; cook the pasta for the indicated time, then drain them into the pan with the sardines sauce.
Add a drizzle of olive oil and sauté the pasta for a few minutes, stirring delicately . Complete the dish with breadcrumbs and serve!
