In a large pot of boiling, salted water, cook the bucatoni.
Separately, in a large saute pan, sweat the fennel
in 2 tablespoons of olive oil, cover and cook until almost translucent. When the pasta is almost ready (2 minutes from being cooked), mix in the chopped anchovies
to the onion mixture. Cook until fish
is warm, about 2 minutes. Remove from heat and stir in the saffron, currants, pine nuts, sugar
, and salt and pepper. Add the remaining anchovies and garnish
with chopped parsley and mint.
and stir in remaining 1 teaspoon olive oil
. Stir in fennel-anchovy mixture. Season with salt and pepper.