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Print this Recipe    Spaghetti Saffron

Spaghetti with Saffroned Onions, Greens, Sun-Dried Tomatoes, & Currants

Serves 2

Salt
1/2 pound spaghetti
1/3 cup olive oil
2 1/2 cups sliced (1/4 inch) onions
1/4 teaspoon crushed saffron filaments, steeped 10 minutes in 2 tablespoons
white wine
1 cup sliced (1/8 inch) fennel
2 teaspoons finely minced garlic
1 tablespoon finely minced anchovies
1/2 to 2/3 cup finely julienned sun-dried tomatoes
1/4 cup currants, plumped in hot water, drained
5 to 6 cups fine chiffonnade (strips) of Swiss chard or escarole

Bring a large pot of salted water to a boil. Add the spaghetti and
cook until al dente.

Meanwhile, warm the olive oil in a large saute pan or skillet over
medium heat. Add the onions and cook until tender and translucent,
8 to 10 minutes. Add the saffron and cook 1 minute. Then add the
fennel, garlic, anchovy, and sun-dried tomatoes and cook until the
fennel is softened, 3 to 4 minutes. Add the currants and then the
greens and stir until the greens are wilted, 1 to 2 minutes.

Drain the pasta and toss quickly with the sauce to combine. Serve
immediately.

Variation: add grilled tuna chunks.

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