Angel Hair Pasta with Fennel and Saffron

Ingredients

 * 2 medium bulbs fennel with fronds
 * 1 lb dried angel hair pasta
 * 2 tbsp olive oil
 * 2 small red onions, chopped (1½ cups)
 * ½ tsp fennel seeds
 * ½ tsp saffron threads
 * 3 tbsp currants or raisins plumped in warm water and drained
 * 2 tbsp pine nuts

Directions

 * 1) Bring large pot of lightly salted water to a boil.
 * 2) Meanwhile, rinse and trim fennel, discarding stems but reserving fronds and bulbs.
 * 3) Set aside half the fronds.
 * 4) Chop remaining fronds; set aside.
 * 5) Add fennel bulbs to boiling water and cook 10 minutes.
 * 6) Using slotted spoon, remove fennel bulbs.
 * 7) Dice bulbs and set aside.
 * 8) Return water to a boil and add pasta; stir to prevent sticking.
 * 9) Cook until tender, about 6 minutes.
 * 10) Drain pasta, reserving ½ cup cooking water.
 * 11) While pasta is cooking, in large skillet, heat 1 tablespoon oil over low heat.
 * 12) Add onions, fennel seeds and chopped fronds and cook, stirring, until onions are tender, about 5 minutes.
 * 13) In a cup, combine saffron and 1½ tablespoons warm water; stir to blend and add mixture to skillet.
 * 14) Stir in diced fennel bulbs and cook, stirring, until fennel is very tender, about 15 minutes.
 * 15) Add currants and pine nuts.
 * 16) If mixture seems dry, add spoonfuls of reserved pasta water to moisten.
 * 17) Add cooked pasta and remaining fronds to mixture.
 * 18) Increase heat to medium and cook, stirring, 1 minute.
 * 19) Drizzle with remaining 1 tablespoon oil, season with salt to taste and serve.