Soak raisins in cold water.
Cook fennel bulb in salted water.
Scale, gut and fillet sardines.
In a saucepan, sautè garlic and olive oil over medium heat. Add sardines and parsley and continue to sautè and stir.
Drain raisins, add to sardines, season with salt. Add bread crumbs, fennel and pine nuts.
Add hot pasta to the skillet and toss with sardines. Serve.
