Pasta with Wild Fennel

Method

1. Blanch the wild fennel in boiling water for 5 minutes.
2. Remove the fennel and immediately transfer to ice water to cool. Drain and squeeze dry.
3. In a large pan, add abundant olive oil, sliced garlic, and chili pepper. Heat gently until small bubbles form around the chili, then turn off the heat. Let infuse for 2 minutes.
4. Add the squeezed fennel to the oil (with heat off) and toss to coat.
5. In the same water used to blanch the fennel, add salt and cook the spaghetti until al dente (slightly undercooked as you will finish cooking in the pan).
6. Drain the spaghetti, reserving some pasta water if needed, and transfer to the pan with the fennel oil. Turn the heat back on low.
7. Finish cooking the pasta in the pan, stirring constantly, until the pasta has absorbed the flavors and the liquid has reduced. About 2 minutes.
8. Serve immediately. Do not add cheese; the dish is perfect as is.