1/2 pound spaghetti or other long noodles
1 fennel bulb
3 cloves garlic
1/4 teaspoon red chile flakes or 1 small red or green chile
1 teaspoon fennel seeds
1/4 cup flat-leaf parsley
2 tablespoons olive oil
1/2 kosher salt
1/2 cup white wine or broth
Parmesan, Pecorino, or Asiago cheese for garnishing
Bring a large pot of well-salted water to a boil and cook the pasta until just barely tender to the bite (it will cook a bit more in the sauce), reserve 1 cup of the cooking liquid before you drain the noodles.
While the water boils and the pasta cooks, prep the other ingredients.
Halve the fennel bulb and thinly slice it.
Peel and thinly slice the garlic.
If using a fresh chile, remove the stem and seeds and thinly slice it.
Crush the fennel seeds in a mortar and pestle or put them in a small resealable plastic bag and smash them with the bottom of a heavy frying pan.
Mince the parsley.
Heat the oil in a large frying or saute pan or the pasta pot over medium high heat.
Add the garlic and cook, stirring, until it just starts to turn golden and brown at the edges.
Add the chile flakes or fresh chile, stir to combine.
Add the fennel, fennel seeds, and 1/2 tsp. of the salt and cook, stirring, until the fennel softens a bit, about 2 minutes. Add the wine or broth, cover, reduce heat to medium low, and cook until fennel is quite tender, about 5 minutes.
Add the parsley, stir to combine. Add the drained pasta and the reserved pasta liquid, stir to combine, increase heat and cook until most of the liquid is absorbed and evaporated and all the flavors have combined, 2 to 3 minutes.
Serve with plenty of grated Parmesan, Pecorino, or Asiago cheese.
Inspired By: Unknown