Pasta con le Sarde

Ingredients (14)

• 1/4 cup golden currants, or raisins
• 1/4 cup dry white wine
• 1/4 cup fresh orange juice
• Pinch saffron threads, optional
• 2 teaspoons whole fennel seeds
• 8 ounces spaghetti, or bucatini
• Kosher salt, to taste
• 1/4 cup extra-virgin olive oil
• 2 (125-gram) cans oil-packed sardines, drained
• 1 medium fennel bulb, halved, trimmed, and thinly sliced, fronds reserved
• 1/2 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/4 cup pine nuts
• Freshly ground black pepper, to taste