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1
Soak the currants in warm water to cover.
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2
Toast the pine nuts in a small dry skillet over medium heat, shaking the pan occasionally, until lightly browned, just a few minutes.
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3
Bring a large pot of water to a boil and add salt.
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4
Separate the fennel stalks and leaves from the bulb; chop the bulb.
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5
Trim the feathery leaves, mince, and set aside.
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6
Chop the stalks and put them in the boiling water.
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7
Meanwhile, put the olive oil in a medium skillet or saucepan over medium heat; a minute later, add the onion, chopped fennel bulb, and fennel seeds if youre using them.
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8
Cook, stirring occasionally, until the onion and fennel are softened, 5 to 10 minutes.
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9
Add some salt and pepper.
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10
Drain the currants and add them, along with all but a tablespoon of the pine nuts.
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11
Scoop the chopped fennel stalks from the boiling water and add them, along with about 1/2 cup of the water.
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12
Simmer while you cook the pasta.
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13
When the pasta is tender but not mushy, drain it, reserving a little of the cooking water.
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14
Put it in a bowl and add the sauce, along with a little of the reserved water if necessary.
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15
Taste and adjust the seasoning, then garnish with a little of the fennel leaves and the remaining pine nuts.
