Place the saffron in a small bowl and pour over the measurement water. Leave to stand for 5 minutes. Meanwhile, heat 1 tablespoon of the oil in a small frying pan, add the garlic and breadcrumbs and cook for a couple of minutes until golden. Set aside.
Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Meanwhile, heat another tablespoon of the oil in a large frying pan, add the onion and both kinds of fennel and cook for 5 minutes to soften. Mash in the anchovies, then add the saffron with its soaking water. Add the raisins and let it bubble for 2 minutes.
Rub the remaining tablespoon of oil over the sardine fillets and season well. Cook on a preheated hot griddle pan or under a hot grill for 3 minutes on each side or until cooked through. Drain the pasta, reserving a little of the cooking water, and return to the pan. Toss through the sauce, adding a little cooking water to loosen if needed. Season well. Spoon on to serving plates, top with the sardine fillets. Serve scattered with the pine nuts, breadcrumbs and dill.