b'Olive Oil-Poached White Anchovies & Squid-Ink Spaghetti, Sicilian StyleJOHN TESARServes 41 large fennel bulb (Reserve any fronds for garnish.)B iteaspoon crumbled saffron threadsV cup golden raisinsV cup Artesa Carneros Chardonnay1 medium onion, finely chopped1 tablespoon fennel seeds, crushedV cup Pompeian Extra Virgin Olive OilSalt to taste12 ounces olive oil-poached white anchovies, divided1 pound squid-ink spaghetti or DaVinci spaghettiV cup pine nuts, toastedPepper to tasteB dcup dry bread crumbs, toasted and tossed with 2 tablespoons Pompeian Extra Virgin Olive Oiland salt to tasteFinely chop the fennel bulb. Combine the saffron, raisins and wine in a bowl. Cook the onion, chopped fennel and fennel seeds in the olive oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until the fennel is tender, about 15 minutes.Add the wine mixture and half of the anchovies, breaking the anchovies up with a fork; simmer 1 minute. Remove the sauce from the heat and let the flavors infuse.Cook the pasta in a 6- to 8-quart pot of boiling salted water until al dente, and then drain in a colander. Add the pasta to the fennel sauce. If necessary, warm the sauce up again; remove from the heat when you are ready to add the rest of the ingredients.To finish, add the remaining anchovies, the reserved fennel fronds, the pine nuts, and salt and pepper to taste. Add the bread crumbs and toss again.CHEF STELLINOS SUGGESTED WINE PAIRING:CaMontini Pinot Grigio175'