<< Back1 TBS OF CURRANTS
PINCH OF SAFFRON
1/2 CUP OF WHITE WINE
1/2 CUP OF BLANCHED, SLIVERER ALMONDS
2 TBS OF PINE NUTS
1/2 CUP OF OLIVE OIL
1/2 tsp CRUSHED RED PEPPER
1 CUP OF ONION FINELY CHOPPED
2 BULBS OF FENNEL TRIMED AND CHOPPED (ARPOX 3 CUPS)
1 LB. OF CAPELLINI

SOAK THE CURRANTS & SAFFRON IN WINE FOR 30 MIN. TOAST THE ALMONDS AND PINE NUTS IN A HEAVY PAN SET ASIDE.
HEAT THE OLIVE OIL AND RED PEPPER IN A LARGE PAN, ADD THE ONION AND SAUTE OVER HIGH HEAT TWO MIN. ADD THE FENNEL AND CONTINUE TO COOK OVER HIGH HEAT STIRRING CONSTANTLY TWO MORE MIN.
ADD THE CURRANT, WINE, AND SAFFRON MIXTURE. STIR VIGOROUSLY ONE MIN, THEN ADD THE TOASTED ALMONDS AND PINE NUTS. LOWER HEAT TO A SLOW SIMMER, COVER AND COOK SLOWLY TWENTY FIVE TO THIRTY MIN. STIR OCCASIONALLY.
WHEN THE FENNEL SAUCE IS ALMOST DONE, COOK THE CAPELLINI...DRAIN AND TOSS WITH THE SAUCE.

ENJOY!