Ingredients

• 2 fennel bulbs, 1 sliced and 1 chopped
• 1 lb perciatelli or 1 lb spaghetti
• 2 tablespoons olive oil
• 3 -4 cloves garlic, chopped
• 2/3 cup chopped fresh wild fennel or 2/3 cup fennel, tops
• 2 anchovy fillets, chopped
• 1/3-1/2 teaspoon red pepper flakes
• 1/3 cup olive oil, with anchovies and chili peppers (in my recipes)
• fresh ground black pepper
• sea salt

Instructions

1. Fill a large pot with water and bring to a boil.

2. Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.

3. Meanwhile, place the 2 tblsps olive oil in a large skillet.

4. Add the chopped fennel bulb and saute over medium heat for about 3 minutes.

5. Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.

6. Cook, stirring, for 6-8 minutes, or until the greens are tender.

7. Drain the pasta, reserving a little of the cooking liquid.

8. Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta.

9. Drizzle with the Olive Oil with Anchovies and Chili Peppers.

10. Add the remaining chopped fennel and toss well.

11. Taste, adjust the seasonings to your liking, and serve immediately.