Spaghetti with Pilchards

(for 4 serving). Wash well and finely chop the wild fennel. Brown the chopped onion in a pan with olive oil, adding the fennel, the pine seeds, the raisins (which have been softned in lukewarm water then drained) and the anchovy fillets. After a few minutes add the pilchards, wich have been cleaned and boned and a little warm water; salt and pepper and bring the cooking to an end. Boil the spaghetti in abundant salted water strain once they have reached optiumum, firm consistency and flavor with the fish sauce.