Clean the fennel, remove the fronds from the stalk and disregard the stalks. and boil in salted water for 3 minutes. Drain and chop the fronds. Keep the cooking water for boiling the pasta.
In a small saucepan with 2 tablespoon of olive oil, place the anchovy fillets and garlic whole (for removal when brown). Press down on the anchovies with fork until dissolved. Add the chopped fennel leaves, raisins and pine nuts. Remove from heat. In a 10” skillet with 2 tablespoons of olive oil brown the breadcrumbs until golden stirring constantly. Add the anchovy’s, chopped fennel, raisins and pine nuts and stir,
Meanwhile cook the bucatini al dente. Drain pasta and turn to serving bowl. Toss in breadcrumb mixture and mix. Garnish with the chopped parsley and serve with Grated paremesean or caccicavoli cheese..
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 34 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 6.4mg||2 %|
|Sodium 123.1mg||4 %|
|Potassium 479.9mg||13 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 53.5g|
|Protein 12.2g||17 %|
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Calories per serving: 314
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