Angel Hair Pasta with Fennel and Saffron

==Ingredients==
* 2 medium bulbs fennel with fronds
* 1 lb dried angel hair pasta
* 2 tbsp olive oil
* 2 small red onions, chopped (1½ cups)
* ½ tsp fennel seeds
* ½ tsp saffron threads
* 3 tbsp currants or raisins plumped in warm water and drained
* 2 tbsp pine nuts
==Directions==
# 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 fennel bulbs to boiling water and cook 10 minutes.
# Using slotted spoon, remove fennel bulbs.
# Dice bulbs and set aside.
# Return water to a boil and add pasta; stir to prevent sticking.
# Cook until tender, about 6 minutes.
# Drain pasta, reserving ½ cup cooking water.
# While pasta is cooking, in large skillet, heat 1 tablespoon oil over low heat.
# Add onions, fennel seeds and chopped fronds and cook, stirring, until onions are tender, about 5 minutes.
# In a cup, combine saffron and 1½ tablespoons warm water; stir to blend and add mixture to skillet.
# Stir in diced fennel bulbs and cook, stirring, until fennel is very tender, about 15 minutes.
# Add currants and pine nuts.
# If mixture seems dry, add spoonfuls of reserved pasta water to moisten.
# Add cooked pasta and remaining fronds to mixture.
# Increase heat to medium and cook, stirring, 1 minute.
# Drizzle with remaining 1 tablespoon oil, season with salt to taste and serve.
Category:Capellini Recipes
Category:Currant Recipes
Category:Fennel Recipes
Category:Fennel seed Recipes
Category:Pine nut Recipes
Category:Raisin Recipes
Category:Red onion Recipes
Category:Saffron Recipes
Category:Vegetarian Recipes