Pasta with Fennel, Sardines, Anchovies and Pinenuts

In small bowl, soak raisins in hot water; set aside.

Cut top stems off fennel, reserving feathery greens. Cut lengthwise into quarters.

In large pot of boiling salted water, cook fennel for 8 minutes. Drain and let cool.

Cut into 1/2-inch (1 cm) cubes and place in separate bowl.

Using chef's knife, mince anchovies; add to fennel along with parsley, garlic and lemon rind; set aside.

Dredge sardines in flour.

In large skillet, heat oil over medium-high heat; cook sardines for 5 minutes, turning once. Remove sardines to paper towel lined plate.

Add onion to skillet; cook for 4 minutes or until starting to colour.

Add pine nuts and drained raisins; cook for 1 minute, stirring frequently.

Add salt and fennel mixture; cook over medium heat for about 10 minutes or until fennel and onion are very tender.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.

Drain and add to skillet; toss to coat with sauce.

Place in large serving bowl, arrange sardines around edge.

Sprinkle with reserved feathery greens.