This recipe was handed down from my husband's Sicilian grandmother to his mother and now to me. This is a wonderful recipe that is a favorite of the entire family. And it's easy, too. Not a 'traditional American' pasta sauce, but a real, honest to goodness Sicilian sauce. Don't leave out the saffron or pignoli!
Pour about 2 teaspoons oil from anchovy can into a skillet over medium heat; cook and stir onion in the hot anchovy oil until softened, about 5 minutes. Add anchovy fillets; cook and stir until fish dissolves, about 5 minutes.
Stir tomato paste into onion-anchovy mixture; add juice from canned salmon, water, pine nuts, raisins, salt, and black pepper. Cook and stir mixture until flavors have blended, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghettini in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
Mix salmon and saffron into onion-anchovy mixture; cook until salmon is heated through, about 15 more minutes. Serve salmon sauce over spaghettini.