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Wild fennel seeds are often used as a spice. The leaves of the plant can be used too, in many recipes as Green Tagliatelle, or this traditional sicilian recipe.

Sardines Bucatini Pasta

Ingredients
Serves four:
400g bucatini
500g fresh sardines
400g wild fennels
40g raisin
1 onion
4 salted anchovie fillets
olive oil

Directions
Clean and bone the sardines.
Bring a large pot of salted water to the boil. Add the wild fennels and cook for 15 minutes. Drain carefully, keeping the cooking water. Mince the fennels finely.
Chop the onion and put it in a pan with two tablespoons of olive oil. Brown them. Add the anchovie fillets and stir well. Add the sardine fillets and cook for five minutes.
Add the raisin to the sardine sauce, stir and add the minced fennels. Stir fry for two minutes.
Bring the fennel's water to a boil, then add bucatini and cook until al dente.
Drain well and season with the sauce.

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I am entering this in Presto Pasta Nights, hosted this week by Joanne of Eats Well With Others.

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