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1
Bring a large pot of water to a boil over high heat.
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2
When the water boils, salt it and add the pasta.
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3
Cook the spaghetti to al dente.
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4
Heads up: you will need to reserve a ladle of the pasta cooking liquid before you drain the pasta.
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5
Heat a small skillet over medium heat.
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6
Add the pine nuts and toast them until golden.
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7
Remove the nuts and add 3 tablespoons of the EVOO to the same skillet, 3 times around the pan.
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8
Heat the oil, then add the bread crumbs and toast them.
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9
When they are deeply golden all over, remove them from the heat and season them with a little salt and lots of coarse black pepper, about a teaspoon.
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10
Add the parsley and nuts to the bread crumbs and toss to combine.
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11
Heat the remaining 3 tablespoons of EVOO in a large nonstick skillet over medium heat.
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12
Add the garlic, anchovies, and red pepper flakes.
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13
As they heat, the anchovies will melt into the EVOO.
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14
Stir them in with the back of a wooden spoon.
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15
Trim the fennel bulb of its tough outer skin.
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16
Quarter the fennel bulb lengthwise and cut out the core with an angled slice.
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17
Thinly slice the trimmed, quartered bulb lengthwise.
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18
Add the fennel and sliced onions to the skillet and saute in the garlic-anchovy oil until they are tender but not caramelized, 5 minutes.
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19
Add the chopped golden raisins and the wine to the skillet and reduce for a minute or so.
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20
Add a ladle of the cooking liquid from the pasta water to the skillet, then drain the pasta and add it to the sauce.
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21
Toss the spaghetti with half the bread crumbs and add salt to taste.
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22
Serve the pasta immediately and pass the remaining bread crumbs at the table to sprinkle over the pasta as you would grated cheese.
