Angel Hair Pasta with Mussels & Tomato Sauce

Ingredients

• 2 Tbs. Pernod or other anise-flavored liqueur
• ½ cup chopped parsley
• 2 Tbs. olive oil
• 5 threads saffron, crushed and soaked in 1 Tbs. warm water
• 1-½ lb. medium mussels, cleaned and sorted
• One 28-oz. can whole plum tomatoes with liquid (or 4 large ripe tomatoes, peeled and seeded)
• ¾ lb. angel hair pasta
• + 6 more ingredients
• • 1 small bulb fennel, chopped
  • 4 cloves garlic, minced
  • ¾ cup crisp, dry white wine
  • Salt and freshly ground black pepper
  • 1 tsp. chopped fresh thyme, or ¼ tsp. dried
  • 1 medium onion, chopped

Heat the olive oil in a large, deep skillet (with a lid) or a Dutch oven over medium heat. Add the onion and cook for 2 to 3 min. Add the fennel and cook until the onion is translucent, another 8 to 10 min. Increase the heat to high, add the Pernod, saffron, garlic, and thyme. After 1 min., stir ...

View full recipe at Fine Cooking