Saute the onions for 5 minutes until soft, add anchovies and cook until dissolved, add fennel, tomato, pine nuts, currants, salt and pepper to taste. Bring to boil, and reduce to simmer. Cook for 15 to 20 minutes, add fresh dill. Meanwhile, cook the pasta al dente, drain and add saffron dissolved in 3 tablespoons of water, let stand for 2 minutes to color the pasta, top with sauce and serve with toasted bread crumbs on top. Yield: 6 servings Per serving: 938 Calories (kcal); 76g Total Fat; (69% calories from fat); 22g Protein; 53g Carbohydrate; 27mg Cholesterol; 1209mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 2 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW#CL9399 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1301g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 508 (28%)|
|Amt Per Serving||% DV|
|Total Fat 56.4g||75 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 21g|
|Cholesterol 36.6mg||11 %|
|Sodium 6603.2mg||228 %|
|Potassium 2513.4mg||66 %|
|Total Carbohydrate 264.2g||78 %|
|Dietary Fiber 24.8g||99 %|
|Sugars, other 239.4g|
|Protein 64.8g||93 %|
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Calories per serving: 1791
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