Pasta with a Sicilian Flair

1. 1

   Bring 2 quarts of salted water to a boil.

2. 2

   Add the pasta and cook for about 10 minutes or until tender but still firm to the bite.

3. 3

   Meanwhile in a mixing bowl steep the raisins in white wine.

4. 4

   Drain the mussels and cut them into bite size pieces if large.

5. 5

   Add them to the mixing bowl with the olive oil.

6. 6

   Season to taste with salt.

7. 7

   In a dry skillet toast the fennel seeds and add them to the mixing bowl.

8. 8

   When the pasta is done, drain (reserving some boiling water) and portion out.

9. 9

   Top with ingredients in mixing bowl and toss (with some reserved cooking liquid if need be).

10. 10

    Season to taste with salt and dried red pepper flakes.

* Per serving · 4 servings · Values may vary.

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