currants in a bowl of warm water to re-hydrate.
Chop sardines roughly.
Heat oil in a large pan and saute onion and chopped garlic.
Finely chop fennel, then add to onion and garlic.
Add pine nuts, sardines and currants, cook over a low heat for 5 minutes.
Boil salt water in a separate saucepan, cook penne for 15 minutes, until
Strain, put into serving bowl.
Cover with fish and sauce, serve hot.