Cook for a few minutes, drain well, cut into narrow strips. Put the cooking water aside.
Clean the sardines, fillet, rinse, dry and sprinkle with salt. Cover and stand. Pour warm water over raisins and allow to swell.
Lightly fry garlic cloves and onion in half of the oil. Cut about 1/3 of the sardines into pieces, add them together with the cut fennel, the pine nuts, the drained and squeezed raisins, the chopped anchovy fillets, the chopped parsley and the saffron dissolved in a little warm water. Add the remaining 0el and mix well. Season to taste with salt and freshly ground pepper. Let it boil again and add a little warm water. Simmer on low heat until the sauce has a medium consistency. Keep it warm.
Roast the remaining sardine fillets for about two to three minutes on each side.
In the meantime, add the fennel cooking water to two liters (for 500 g of macaroni), bring to a boil and pour in the macaroni. Cook in the open saucepan until al dente.
Pour the sauce over the well drained macaroni and place the fried sardines on top.
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