Didn't you find all the ingredients? Would you like to experiment with variations?
Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.
Heat 2 tablespoons oil in a wide pan over medium heat and sauté 2 peeled garlic cloves, a few tablespoons of cold water, 1 pinch of saffron (dissolved in a very small amount of water), salt and pepper. Cook for about 4 minutes.
Wash, bone and fillet sardines and add, cooking for 5 more minutes. Remove from the heat, discard garlic cloves and set aside. Soak raisins in warm water for 20 minutes and drain. Wash, clean and bone anchovies. Crush them in a mortar with parsley and a ladleful of warm water.
Heat the remaining oil in a pan, sauté remaining peeled garlic clove and finely chopped onion until golden. Add chopped wild fennel, raisins, pine nuts and the anchovy/parsley mixture. Cook over moderate heat for 5 minutes.
Boil pasta in plenty of salted water according to package directions. Drain and arrange in a baking dish lined with parchment paper. Cover with a layer of sauce and sardines and continue this process, ending with a layer of sauce. Alternative pasta shape: Rotini.