Angel Hair Pasta With Fennel And Saffron Recipe - fennel

Method

• 6 SERVINGS DAIRY-FREE
• This classic Sicilian dish is served in almost every restaurant on which island.
• Wild fennel, that has a more distinctive flavor than its cultivated cousin, is commonly used in Sicily.
• In the interest of convenience, we've used readily available cultivated fennel plus fennel seeds to boost the taste.
• Bring large pot of lightly salted water to a boil.
• Meanwhile, rinse and trim fennel, discarding stems but reserving fronds and bulbs.
• Set aside half the fronds.
• Chop remaining fronds; set aside.
• Add in fennel bulbs to boiling water and cook 10 min.
• Using slotted spoon, remove fennel bulbs.
• Dice bulbs and set aside.
• Return water to a boil and add in pasta; stir to prevent sticking.
• Cook till tender, about 6 min.
• Drain pasta, reserving 1/2 c. cooking water.
• While pasta is cooking, in large skillet, Heat 1 Tbsp.
• oil over low heat, Add in onions, fennel seeds and minced fronds and cook, stirring, till onions are tender, about 5 min.
• In a c., combine saffron and 1 1/2 Tbsp.
• hot water; stir to blend and add in mix to skillet.
• Stir in diced fennel bulbs and cook, stirring, till fennel is very tender, about 15 min.
• Add in currants and pine nuts.
• If mix seems dry, add in spoonfuls of reserved pasta water to moisten.
• Add in cooked pasta and remaining fronds to mix.
• Increase heat to medium and cook, stirring, 1 minute.
• Drizzle with remaining 1 Tbsp.
• oil, season with salt to taste and serve.