Saffron Fennel Pasta with Capers

• 8 ounces, weight Linguine Or Fettuccine Pasta, Gluten Free If Desired (*reserve 1 Cup Pasta Water)
• 1 Tablespoon Olive Oil, Plus 1 Teaspoon, Divided
• 2 cloves Garlic, Minced
• 1/4 cups Pine Nuts
• 1/2 cups Panko Breadcrumbs
• 1 Fennel Bulb, Trimmed And Sliced Thin, About 2 Cups (discard Green Parts)
• 1/4 cups Dry White Wine (I Used Sauvignon Blanc)
• 1/4 teaspoons Saffron
• 1/4 cups Capers
• 1/2 teaspoons Ground Sea Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Fresh Lemon Juice

1. Cook pasta according to package directions, reserving 1 cup liquid.
2. Meanwhile, in a large saute pan, combine 1 tablespoon olive oil, garlic, pine nuts and breadcrumbs.
3. Cook the pine nuts and breadcrumbs over medium heat, stirring occasionally, until nuts and breadcrumbs are lighted toasted, about 45 minutes.
4. Remove pine nuts and breadcrumbs from pan and set aside in a medium bowl.
5. In the same saute pan, add remaining 1 teaspoon olive oil and the fennel.
6. Cook for 78 minutes until soft and starting to brown, stirring occasionally.
7. Add white wine, reserved liquid from the pasta, saffron, capers, salt and pepper.
8. Add pasta noodles and stir.
9. Remove pasta from heat; add lemon juice and stir.
10. Serve pasta in a bowl and top with the breadcrumb/pine nut mixture just before serving.
11. Best served immediately.
12. Note: Make sure you add the breadcrumb mix just before serving or it may dry out the pasta.

weight linguine, olive oil, garlic, nuts, breadcrumbs, fennel, white wine, saffron, capers, ground sea salt, freshly ground black pepper, lemon juice

Taken from tastykitchen.com/recipes/main-courses/saffron-fennel-pasta-with-capers/ (may not work)