1 pound dry bucatoni
2 heads fennel, thinly sliced
2 medium sweet white onions, thinly sliced
3 tablespoons olive oil
15 large anchovy fillets (in oil), 4 finely chopped
1 tablespoon saffron threads, soaked in 2 tablespoons warm water
2 tablespoons currants
2 tablespoons pine nuts
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped parsley and mint
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