pound pound spaghetti spaghetti .

cup cup pine nuts pine nuts, a generous handful

6.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

cup cup bread crumbs bread crumbs

1.

rounded teaspoon rounded teaspoon coarse black pepper coarse black pepper, palmful .

cup chopped fresh cup chopped fresh flat-leaf parsley flat-leaf parsley, a generous handful

5.

garlic cloves garlic cloves, finely chopped

1.

2-ounce tin 2-ounce tin flat anchovy fillets flat anchovy fillets, drained (about 8 fillets) .

teaspoon teaspoon red pepper flakes red pepper flakes (eyeball it) (eyeball it)

1.

large large fennel bulb fennel bulb, tops trimmed, a handful of fronds reserved

1.

large large onion onion, very thinly sliced .

cup cup golden raisins golden raisins, a generous handful, chopped .

cup cup dry white wine dry white wine, a couple of good glugs

Bring a large pot of water to a boil over high heat. When the water boils, salt it and add the pasta. Cook the spaghetti to al dente. Heads up: you will need to reserve a ladle of the pasta cooking liquid before you drain the pasta.

Heat a small skillet over medium heat. Add the pine nuts and toast them until golden. Remove the nuts and add 3 tablespoons of the EVOO to the same skillet, 3 times around the pan. Heat the oil, then add the bread crumbs and toast them. When they are deeply golden all over, remove them from the heat and season them with a little salt and lots of coarse black pepper, about a teaspoon. Add the parsley and nuts to the bread crumbs and toss to combine.

Heat the remaining 3 tablespoons of EVOO in a large nonstick skillet over medium heat. Add the garlic, anchovies, and red pepper flakes. As they heat, the anchovies will melt into the EVOO. Stir them in with the back of a wooden spoon.

Trim the fennel bulb of its tough outer skin. Quarter the fennel bulb lengthwise and cut out the core with an angled slice. Thinly slice the trimmed, quartered bulb lengthwise.

Add the fennel and sliced onions to the skillet and saute in the garlic-anchovy oil until they are tender but not caramelized, 5 minutes. Add the chopped golden raisins and the wine to the skillet and reduce for a minute or so. Add a ladle of the cooking liquid from the pasta water to the skillet, then drain the pasta and add it to the sauce. Toss the spaghetti with half the bread crumbs and add salt to taste. Serve the pasta immediately and pass the remaining bread crumbs at the table to sprinkle over the pasta as you would grated cheese.

EXPRESS LANE SHOPPING LIST.

- [image] cup pine nuts pine nuts, a generous handful - [image]1 large fennel bulb fennel bulb - [image] cup golden raisins golden raisins, a generous handful And make sure you have the following On Hand: - Salt - Spaghetti - EVOO - Bread crumbs - Coarse black pepper - Flat-leaf parsley - Garlic - Anchovy fillets - Red pepper flakes - Onion - Dry white wine

Bread Pizza Stuffed with Meat and Mushrooms French bread pizza from Stouffer's was my favorite frozen food as a kid. Now that I'm all grown up I make my own, because I can overstuff them. (My appetite grew, too.)

4 SERVINGS.

1.

18- to 24-inch loaf 18- to 24-inch loaf Italian semolina bread Italian semolina bread (day-old is fine) (day-old is fine)

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

4.

medium medium portobello mushroom caps portobello mushroom caps, thinly sliced

2.

slices slices pancetta pancetta or bacon, chopped or bacon, chopped

2.

pounds pounds ground beef ground beef

2.

medium medium yellow onions yellow onions, finely chopped

1.

carrot carrot, grated or finely chopped

Coarse black pepper and and coarse salt coarse salt

1.

tablespoon tablespoon Worcestershire sauce Worcestershire sauce

1.