Pasta with Anchovies: Pasta con le Alice

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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