Linguine with Anchovies, Fennel, and Pine Nuts
(Linguine con Acciughe, Finocchio, e Pinoli)
Ingredients:
1/2 cup extra-virgin olive oil
8 anchovy fillets
1 large onion, very thinly sliced
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1/4 teaspoon dried crushed red pepper
2 plum tomatoes, chopped
1/4 cup pine nuts
1/4 cup dried currants
3/4 pound perciatelli (thick hollow spaghetti) or linguine
1/4 teaspoon saffron threads
1 cup fresh breadcrumbs, toasted
Directions:
Heat olive oil in large skillet over medium heat.
Add anchovies; mash with back of fork.
Add onion, fennel, and red pepper.
Saute vegetables until tender, about 5 minutes.
Add tomatoes, pine nuts, and currants.
Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.
Drain pasta, reserving 1 cup cooking liquid.
Add saffron to reserved liquid and stir to dissolve.
Return pasta and saffron water to pot.
Add tomato mixture; toss over low heat until sauce coats pasta.
Mix in breadcrumbs and transfer to bowl. Makes 4 servings.