Doses for 4 people:
400 g. of spaghetti
2 fennel
1 onion
1/2 cup of oil
1 tablespoon of pine nuts 1 level teaspoon of saffron
salt and pepper
Clean the fennel, removing the hard leaves; cut them into thick slices and boil them.
Drain them and keep the cooking water. Chop the fennel with the onion and fry them in a pan with the oil.
Add the saffron dissolved in a little hot water, salt and pepper, turn off the heat and
add the pine nuts.
Bring the fennel cooking water to the boil, adding the amount needed to cook the spaghetti al dente, drain and mix in the pan with the fennel sauce. Serve immediately.
