In a stock pot, add fennel stalks, saffron and salt. Bring to a boil and add the pasta and cook it until it's al dente. Set aside.

In small pan, heat up the olive oil, add fresh oregano leaves and breadcrumbs and toss it over a medium flame until crispy and golden. Season with salt to taste. Set aside.

In another pan, heat olive oil and add fennel pollen, diced onion, chopped fennel tops and cook for 2 minutes. Then add pine nuts, raisins and few strands of saffron and cook for another minute. Add the cleaned sardines and tomato paste and a little pasta water, if needed, to make a smooth sauce, and cook until the sardines are done. Add freshly grated lemon zest and peperoncini peppers and cook for another minute.

Mix in cooked pasta with the sauce. Use a knob of butter, if desired to finish the pasta. Plate it and sprinkle with Italian bread crumbs, fennel pollen and fronds and olive oil pearls.